Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Assemble the Dish: Once the chicken is done, transfer each breast to a serving plate. Top with the balsamic cherry tomato and basil salad.
- 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.
