Prosciutto Wrapped Grilled Chicken with Roasted Red Pepper Sauce and Creamy Goat Cheese Orzo

Spring is here and boy is our grill already getting a workout!

I love wrapping chicken with prosciutto, it is already cured so there is no fat dripping into your grill like you would have with bacon or pancetta yet you get that wonderful bacon flavor & texture.  Delish!

I prefer to roast my own peppers because the result is a deeper char, much more flavorful and fully cooked pepper than what you get out of a jar.  I roast a few dozen at a time when they are on sale, use what I need today and then freeze the rest for recipes down the road like roasted red pepper & tomato soup or to a marinara to give it more more depth and body.  

This delightful sauce can really be used on just about anything and you can keep for a week or more.

Roasted Red Pepper Sauce

3 red bell peppers or 2 jars of store bought

4 garlic cloves, minced & slightly sautéed

1 cup mayonnaise

1/4 cup olive oil

2 tsp. fresh lemon juice

1 tsp. kosher salt

2 tsp. black pepper 

a pinch of cayenne pepper (optional)

Preheat oven to broil.  

Place whole red peppers on an aluminum foil lined baking sheet.  Broil, turning to char all sides and until they are completely softened, about 45 minutes.  Remove and immediately place in a paper or plastic bag to steam, 30 minutes or more.  Peel skin off of peppers and remove stem and seeds. Chop peppers.

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Place chopped peppers, garlic, mayonnaise and lemon juice in a food processor to blend.  While processor is running, slowly add olive oil.  Once emulsified add add Kosher salt, pepper and cayenne, pulse a few times to blend.  Adjust seasonings as desired.

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Grilled Chicken

2 Boneless Skinless Chicken Breasts 

4 slices Prosciutto 

2 sprigs rosemary 

1 tsp. each of Kosher salt, black pepper, garlic powder mixed in a small bowl

4 toothpicks

Preheat grill on low to 350°.

Rinse chicken and dry thoroughly.  Season with spice mixture.  Place rosemary on top of chicken breast, wrap 2 slices of prosciutto around each breast and secure with toothpicks.  Grill 8 minutes then turn and grill 8-10 minutes more.

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Creamy Goat Cheese Orzo

8 oz. orzo pasta 

¾ cup whole milk (maybe a touch more if it becomes to thick) 

8 oz. goat cheese, crumbled 

Salt and pepper to taste 

Cook orzo according to package direction; drain and set aside.  Whisk together milk and goat cheese in a saucepan over medium heat until combined.  Bring mixture to a simmer and cook until slightly thick, about 3 minutes. Stir in orzo. Remove from heat and season with salt and pepper. 

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The Wine

2010 Campo Viejo Reserva – Rioja, Spain

85% Tempranillo, 10% Graciano and 5%Mazuelo

A ruby-red color with a golden rim with complex aromatics. There is a balance between the fruit (cherries, black plums, ripe blackberries) and the clean nuances coming from the wood (clove, pepper, vanilla and coconut). The nose is further enriched by the aromas that develop during bottle aging.  Smooth and balanced on the palate with a full, elegant feel and a long, lingering finish.

What does Crianza, Reserva and Gran Reserva mean in Spanish wine terms?

A red wine labeled as “crianza” has been aged for at least two years, with at least one of those years in oak barrels before release. A “reserva” has been aged at least three years, with at least one of those in barrel. “Gran reserva” means that it was aged at least five years, with a minimum of two years in oak.

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3 Comments Add yours

  1. thymeandagain says:

    Love this to try on the grill! The rioja sounds perfect!

    Liked by 1 person

    1. winegurugal says:

      It is good! I am a little bit obsessed with Orzo lately. There are so many variations on a theme.


      1. thymeandagain says:

        Agree! So versatile and thanks for your rendition. Can’t wait to try it!

        Liked by 1 person

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