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Grilled chicken cutlets with prosciutto and fontina

(Food Styling/Catherine Smart; Aram Boghosian for The Boston Globe)
May 25, 2011

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Serves 4

4 boneless, skinless chicken breast halves
Salt and pepper
1 tablespoon chopped fresh sage
8 thin slices prosciutto
3/4 cup coarsely grated fontina

1. Light a charcoal grill or turn a gas grill to medium-high.

2. On a cutting board, cover the chicken with plastic wrap and pound it with a mallet or heavy skillet to an even 1/2-inch thickness. Sprinkle the chicken with salt and pepper.

3. Grill the breasts for 4 to 5 minutes or until the bottom sides are browned. Press sage leaves and prosciutto slices onto the top sides. Turn carefully and cook 2 minutes. Turn again, sprinkle the cheese on top, cover the grill, and cook for 2 minutes or until the cheese melts and the chicken is cooked through.

Lisa Zwirn