-This recipe, Prosciutto-Wrapped Chicken with Fig-Balsamic Glaze, is from my new cookbook Weber's On the Grill: Chicken & Sides.
First prep your chicken:
-Always brush the surface with Extra-virgin olive oil and season generously using at least salt and pepper.
'-Also, to ensure the chicken is cooked evenly, I recommend covering it with a sheet of plastic wrap and using a kitchen mallet to pound out the chicken.
-On large cutting board in front of Jamie will be a raw piece of chicken breast wrapped in plastic wrap with mallot. Jamie demos pounding chicken
-Lightly brush each side of the chicken with oil.
-Grill over direct medium heat for 6 to 8 minutes turning only once or twice. The longer the chicken stays in place, the deeper the flavor.
-Return to table, point out how glaze is made. In front of Jamie, will be ramikens of balsamic vinegar, dried figs, shallots, honey, and lemon juice.
