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Grilled marinated chicken with Prosciutto and provolone cheese topped with balsamic cherry tomato and basil salad

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  • Chicken breasts, boneless and skinless
  • Thinly sliced prosciutto
  • Provolone cheese slices
  • For the marinade:
    • Olive oil
    • Lemon juice
    • Garlic, minced
    • Herbs of choice (e.g., thyme, rosemary)
    • Salt and pepper to taste
  • For the salad topping:
    • Cherry tomatoes, halved
    • Fresh basil leaves, chiffonade
    • Balsamic vinegar
    • Extra virgin olive oil
    • Salt and pepper to taste


  1. Marinate the Chicken: Combine olive oil, lemon juice, minced garlic, herbs, salt, and pepper in a bowl. Place the chicken breasts in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Prepare the Salad: In a separate bowl, toss the cherry tomatoes with basil, balsamic vinegar, olive oil, salt, and pepper. Set aside to allow the flavors to meld.
  3. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill until cooked through and nicely charred on both sides.
  4. Add Prosciutto and Cheese: During the last few minutes of grilling, lay a slice of prosciutto on each chicken breast, followed by a slice of provolone cheese. Close the grill lid to allow the cheese to melt.
  5. Assemble the Dish: Once the chicken is done, transfer each breast to a serving plate. Top with the balsamic cherry tomato and basil salad.
  6. Serve: Drizzle with a bit more balsamic vinegar or glaze if desired, and serve immediately while the chicken is warm and the cheese is gooey.
  • Author: Lucas Krammes
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