Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina

Name: Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina
Ingredients: 4 , bone-in, skin-on chicken breast halves (about 12 ounces each), trimmed of excess fat and skin; , table salt; , vegetable oil for cooking grate; 4 tablespoons (1/2 stick), unsalted butter, softened; 1 medium, shallot, minced (about 3 tablespoons); 4 teaspoons, chopped fresh tarragon leaves; 2 ounces, fontina cheese, rind removed, cut into four 3 by 1/2-inch sticks; 4 thin slices, prosciutto (about 2 ounces); , ground black pepper

Main Courses
Pork
Cheese
Chicken
Grilling & Barbecue

Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV

Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES 4

TIME 1¾ hours, plus 30 minutes brining

A cookbook recipe exclusively for All-Access members from Master of the Grill

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