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1
In a large bowl, whisk together 1/3 cup salt and white sugar in cold water until completely dissolved to make the brine. Place in chicken breasts in brine. Place in the refrigerator and let brine 30 to 60 minutes.
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2
Remove the chicken from the brine and pat dry with paper towels. Place 1 chicken breast in a large Ziploc bag and seal. Using a the flat side of a tenderizer or rolling pin, pound chicken to 1/4 inch thick. Remove chicken from bag and repeat with remaining chicken breasts.
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3
Season chicken all over with 1 teaspoon salt, granulated garlic, and black pepper. Lay chicken smooth side down and lay 1 piece of prosciutto, 2 half slices of provolone, and 2 basil leaves on top of each breast. Roll chicken into a tight roll and tie together each piece with 2 pieces of butcher twine.
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4
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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5
and
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6
the grilling grate. Grill the chicken over medium heat, keeping the lid closed as much as possible, until browned on all sides, about 12 minutes, turning a quarter turn every 3 minutes. Remove from the grill and let rest for 5 minutes.
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7
While the chicken rests, heat tomato sauce in a small pot over medium-high heat until warmed through. Remove the twine from the chicken pieces, cut into slices, and serve warm on a pool of sauce. Garnish with torn pieces of basil.
