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By Bobby Flay
Grilled Chicken Breasts Filled with Fontina & Prosciutto with Sage-Orange Vinaigrette
Stuffed Chicken Breasts
Lay each chicken breast out on a flat surface, and top each breast with a slice of prosciutto, some grated fontina 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.
Brush chicken with olive oil and season with salt and pepper. Grill for 6-8 minutes, turning as needed, until golden brown on all sides and cooked through. Remove chicken to a platter and drizzle each breast with 2 tbsp. of the sage-orange vinaigrette, let rest 5 minutes.
Garnish with grilled oranges wedges. Serve remaining vinaigrette on the side, if desired, or cover and refrigerate for up to 2 days.
Yield: 4 servings