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Grilled Prosciutto Chicken Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled prosciutto chicken combines tender, juicy chicken breasts wrapped in salty prosciutto with fresh sage and melted provolone cheese. The prosciutto crisps beautifully over the grill while infusing the meat with rich, savory flavor. A simple dish that showcases classic Italian techniques and ingredients.

Ingredients

• 4 boneless, skinless chicken breasts (150–180 g / 5–6 oz each)
• 8 slices prosciutto di Parma (approximately 60 g / 2 oz)
• 4 fresh sage leaves
• 100 g / 3.5 oz provolone cheese, sliced
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 teaspoon (5 g) sea salt
• ½ teaspoon (1 g) freshly ground black pepper
• ½ teaspoon (1 g) garlic powder

Instructions

1. Pound each chicken breast to an even thickness of approximately 1.5 cm (0.6 inches) using a meat mallet between two sheets of plastic wrap.

2. Season both sides of each flattened chicken breast with salt, pepper, and garlic powder.

3. Lay two slices of prosciutto overlapping on each chicken breast, leaving 2–3 cm (1 inch) border at edges. Place one sage leaf on top of the prosciutto.

4. Top each breast with one slice of provolone cheese, centered over the sage leaf.

5. Roll each chicken breast tightly from one long end, tucking the prosciutto and cheese inside, then secure with a toothpick through the center.

6. Brush the exterior of each roll lightly with olive oil on all sides.

7. Preheat grill to medium-high heat (approximately 190°C / 375°F) and lightly oil the grates.

8. Place chicken rolls seam-side down on the grill and cook for 8–9 minutes without moving, until prosciutto begins to crisp and char marks appear.

9. Carefully flip each roll and grill for another 8–9 minutes until the internal temperature reaches 74°C (165°F) when measured with a meat thermometer at the thickest point.

10. Remove from grill and allow to rest for 3–4 minutes before serving, then remove toothpicks and plate immediately.

Substitutions

• Substitute prosciutto with guanciale for a more intense, peppery flavor
• Replace provolone with fresh mozzarella for a creamier, milder cheese component
• Use fresh rosemary or thyme instead of sage for different herbal notes
• Substitute chicken breasts with thin-cut pork tenderloin steaks for variation

Tips

• Pound the chicken to even thickness to ensure uniform cooking and prevent undercooked centers
• Keep the toothpicks in place during cooking to maintain the roll structure; remove only after resting
• Do not move the chicken rolls on the grill during the first side cook—this allows proper crisping of the prosciutto and develops grill marks

This dish draws from Northern Italian tradition, particularly from the Emilia-Romagna region where prosciutto di Parma and Parmigiano-Reggiano represent the height of culinary craftsmanship. Wrapping lean proteins with cured pork is a classic technique used in Italian home cooking to add moisture and depth of flavor.

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