Post #537191 by amybean on Thu, Jun 17, 2010 3:28 PM

There is a recipe in the latest Cook's Illustrated for a stuffed chicken breast on the bone that caught my eye.

Stuffed with fontina strips wrapped in prosciutto, roped shut, and grilled. Put some extra prosciutto on the top.
It was too windy for my gas grill and besides I was too lazy, so stuck em in the oven in a cast iron skillet
with aluminum foil tent.

Voila!

A few days later still good sliced for sammiches.