This Tastes Too Good to be Healthy!

The other day I realized that I had some baby spinach left over in the fridge as well as a couple of chicken breasts. I hate to see good food go to waste so I went to my number one healthy resource Bobby Flay's "Grilling for Life" and found this great recipe for Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette. This is when a well stocked pantry and a thriving herb garden come in handy. This dish is really easy to prepare. I think the hardest part is keeping the filling from spilling out as you "sew" the chicken seam with toothpicks. Grilling gives the chicken a beautiful crust and the cheese and prosciutto seem to just melt into its meaty flesh. I used the baby spinach to make a spinach salad which I also dressed with the Sage-Orange Vinaigrette. Squeezing the juice of the grilled oranges over the stuffed chicken breasts just gave it another wonderful layer of flavor or as I like to say "Flayvor".

Copied from "Grilling for Life" by Bobby Flay

Serves 4

Sage-Orange Vinaigrette

1/4 cup white wine vinegar

3 tablespoons chopped fresh sage leaves

1 clove garlic, chopped

2 teaspoons grated orange zest

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup olive oil

Combine the vinegar, sage, garlic, orange zest, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emuslified.

Stuffed Chicken Breasts

4 boneless, skinless chicken breasts, 8 ounces each

4 slices prosciutto (2 ounces)

2 ounces fontina cheese, coarsely grated

4 fresh sage leaves

About 12 wooden toothpicks, soaked in water for 5 minutes

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Grilled orange wedges

1. Heat your grill to high.

2. Pound each chicken breast 1/8 inch thick between 2 sheets of wax paper or plastic wrap with a rolling pin or meat mallet. Lay the chicken breasts out on a flat surface and top each breast with 1 slice prosciutto, some grated 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.

3. Brush the breasts with the olive oil and season with salt and pepper. Grill for 6 to 8 minutes, turning as meeded, until golden brown on all sides ansd cooked through.

4. Remove the breasts to a platter and drizzle each breast with 2 tablespoons of the sage-orange vinaigrette. Let rest for 5 minutes. Garnish with grilled orange wedges. Serve the remaining vinaigrette on the side if desired. 

As I mentioned I used some of the vinaigrette on the spinach and we did drizzle more on the chicken because the dressing is so good you will want to drink it!