Grilled Chicken and Prosciutto on Ciabatta With Pesto and Fontina


chicken-prosciutto-ciabatta-pesto-fontina
Photo by Ryan Pfluger
Grilled Chicken and Prosciutto on Ciabatta With Pesto and Fontina
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 727 calories
    • Fat 41 g
    • Sat Fat 12 g
    • Cholesterol 177 mg
    • Sodium 2460 mg
    • Protein 63 g
    • Carbohydrate 25 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 272 mg

Preheat grill to medium-high. Brush the grill grates with oil. Brush the chicken with the oil and sprinkle with the salt and pepper.

Grill the chicken, uncovered, for 3 minutes. Turn and top with 2 fontina slices each. Grill, covered, until the cheese is melted and the chicken is cooked through, about 3 minutes.

Stir the pesto and water. Place 1 cutlet each on 4 of 
the bread slices. Divide the prosciutto and drizzle the pesto mixture among the slices. Top with the remaining bread slices and serve.

Ingredients

  1. Check 2 tablespoons olive oil, plus more for the grill
  2. Check 4 (5-oz.) chicken breast cutlets
  3. Check ¼ teaspoon kosher salt
  4. Check ¼ teaspoon black pepper
  5. Check 8 (½-oz.) fontina cheese slices
  6. Check ½ cup jarred refrigerated pesto
  7. Check 3 tablespoons water
  8. Check 8 (1-in.-thick) ciabatta bread slices
  9. Check 8 ounces thinly sliced prosciutto or deli ham

Directions

  1. Preheat grill to medium-high. Brush the grill grates with oil. Brush the chicken with the oil and sprinkle with the salt and pepper.
  2. Grill the chicken, uncovered, for 3 minutes. Turn and top with 2 fontina slices each. Grill, covered, until the cheese is melted and the chicken is cooked through, about 3 minutes.
  3. Stir the pesto and water. Place 1 cutlet each on 4 of 
the bread slices. Divide the prosciutto and drizzle the pesto mixture among the slices. Top with the remaining bread slices and serve.