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1
Preheat grill so which coals are white warm in time for grilling.
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2
Heat butter in microwave, stir in oil.
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3
To this hot mix, add in Parsley, Rosemary, chopped garlic, minced onion and paprika (a healthy pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo).
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4
Allow the herbs to infuse for 10 min.
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5
Remove 3-4 Tbsp.
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6
to a separate small bowl and use this to brush both sides of the chicken.
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7
Place chicken breasts, skin side down, on a layer of wax paper or possibly plastic wrap.
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8
Lb.
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9
lightly with the back of a heavy frying pan or possibly meat mallet till slightly flattened out.
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10
Sprinkle chicken with salt, pepper, and garlic pwdr.
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11
In a small bowl, mix together bread crumbs with Parmesan cheese and minced ham.
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12
Add in remaining butter, oil and herb mix to bread crumbs and stir till well combined (if mix seems too thick, add in a Tbsp.
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13
or possibly so of hot water or possibly more extra virgin olive oil).
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14
Spoon stuffing mix into the hollow part inside the chicken breasts.
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15
Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.
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16
Place chicken (about 6 inches away) over white warm coals on grill, skin side down.
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17
Grill on one side for about 20 min; brush again with more butter/oil mix (if you run out, just use extra virgin olive oil spray).
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18
Turn chicken over and grill for another 20 min or possibly till chicken is tender and golden brown.
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19
Remove toothpicks and serve.
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20
Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up.
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21
To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast).
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22
Spray the inner side of the foil with extra virgin olive oil and add in a slice of or possibly two of onion to each packet for extra flavor.
