Tastes Too Good To Be Healthy! originally published on Food and Fond Memories on February 14, 2011
Tastes Too Good To Be Healthy!
Stuffed Chicken Breasts with Sage-Orange Vinaigrette and Fresh Spinach
The other day I realized that I had some baby spinach left over in the fridge as well as a couple of chicken breasts. I hate to see good food go to waste so I went to my number one healthy resource Bobby Flay’s “Grilling for Life” and found this great recipe for Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette. This is when a well stocked pantry and a thriving herb garden come in handy. This dish is really easy to prepare. I think the hardest part is keeping the filling from spilling out as you “sew” the chicken seam with toothpicks. Grilling gives the chicken a beautiful crust and the cheese and prosciutto seem to just melt into its meaty flesh. I used the baby spinach to make a spinach salad which I also dressed with the Sage-Orange Vinaigrette. Squeezing the juice of the grilled oranges over the stuffed chicken breasts just gave it another wonderful layer of flavor or as I like to say “Flayvor”.”
Stuffed Chicken Breasts and Oranges Ready for the Grill
Stuffed Chicken Breasts and Orange Halves Getting Grilled to Perfection
Stuffed Chicken Breasts with Sage-Orange Vinaigrette and Fresh Spinach
Tastes Too Good To Be Healthy!
- Total Time: 0 hours
- Yield: 4 servings 1x
Ingredients
For the Sage-Orange Vinaigrette:
1/4 cup white wine vinegar
3 tablespoons chopped fresh sage leaves
1 clove garlic, chopped
2 teaspoons grated orange zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oi
For the Stuffed Chicken Breasts:
4 boneless, skinless chicken breasts, 8 ounces each
4 slices prosciutto (2 ounces)
2 ounces fontina cheese, coarsely grated
4 fresh sage leaves
About 12 wooden toothpicks, soaked in water for 5 minutes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Grilled orange wedges
Instructions
For the vinaigrette combine the vinegar, sage, garlic, orange zest, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified.
For the chicken:
1. Heat your grill to high.
2. Pound each chicken breast 1/8 inch thick between 2 sheets of wax paper or plastic wrap with a rolling pin or meat mallet. Lay the chicken breasts out on a flat surface and top each breast with 1 slice prosciutto, some grated cheese, and 1 sage leaf. Roll each breast up crosswise and secure with a few toothpicks by threading them through the seam side of each breast.
3. Brush the breasts with the olive oil and season with salt and pepper. Grill for 6 to 8 minutes, turning as needed, until golden brown on all sides ansd cooked through.
4. Remove the breasts to a platter and drizzle each breast with 2 tablespoons of the sage-orange vinaigrette. Let rest for 5 minutes. Garnish with grilled orange wedges. Serve the remaining vinaigrette on the side if desired.
Notes
As I mentioned in the post I used some of the vinaigrette on the spinach and we did drizzle more on the chicken because the dressing is so good you will want to drink it!
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Fowl
- Method: Grilling
- Cuisine: Italian
Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette
Copied from “Grilling for Life” by Bobby Flay
Serves 4
Sage-Orange Vinaigrette
1/4 cup white wine vinegar
3 tablespoons chopped fresh sage leaves
1 clove garlic, chopped
2 teaspoons grated orange zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Combine the vinegar, sage, garlic, orange zest, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emuslified.
Stuffed Chicken Breasts
4 boneless, skinless chicken breasts, 8 ounces each
4 slices prosciutto (2 ounces)
2 ounces fontina cheese, coarsely grated
4 fresh sage leaves
About 12 wooden toothpicks, soaked in water for 5 minutes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Grilled orange wedges
1. Heat your grill to high.
2. Pound each chicken breast 1/8 inch thick between 2 sheets of wax paper or plastic wrap with a rolling pin or meat mallet. Lay the chicken breasts out on a flat surface and top each breast with 1 slice prosciutto, some grated cheese, and 1 sage leaf. Roll each breast up crosswise and secure with a few toothpicks by threading them through the seam side of each breast.
3. Brush the breasts with the olive oil and season with salt and pepper. Grill for 6 to 8 minutes, turning as meeded, until golden brown on all sides ansd cooked through.
4. Remove the breasts to a platter and drizzle each breast with 2 tablespoons of the sage-orange vinaigrette. Let rest for 5 minutes. Garnish with grilled orange wedges. Serve the remaining vinaigrette on the side if desired.
As I mentioned I used some of the vinaigrette on the spinach and we did drizzle more on the chicken because the dressing is so good you will want to drink it!
