Thinly pounded chicken breast is layered with prosciutto, provolone, and fresh basil, rolled tight, skewered, and grilled until golden. Served on a toasted baguette with creamy garlic sauce and arugula, this elegant sandwich delivers restaurant-quality flavor with simple pantry ingredients.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Lay out thinly sliced chicken breasts on a cutting board and season both sides with salt and pepper.
Layer each piece of chicken with one slice of prosciutto, followed by two slices of provolone cheese.
Place a few fresh basil leaves on top of the cheese.
Tightly roll up each chicken breast.
Carefully thread the chicken roll-ups onto two parallel metal skewers to hold them together.
Season the outside of the skewered chicken rolls with more salt and pepper.
In a small, grill-safe skillet, combine butter, garlic paste, dried oregano, and dried parsley.
Place the skillet on a preheated grill to melt the butter and infuse the flavors.
Lightly coat the chicken with cooking spray and place it on the grill.
Grill the chicken, turning occasionally, until cooked through and nicely charred, about 15-20 minutes.
During the last few minutes of cooking, baste the chicken generously with the melted garlic butter sauce.
Slice a baguette in half lengthwise and brush the cut sides with the remaining garlic butter sauce. Toast on the grill until golden brown.
To assemble the sandwich, spread mayonnaise on the bottom half of the toasted baguette.
Remove the chicken from the skewers and arrange the roll-ups on the bread.
Top the chicken with a generous handful of arugula.
Drizzle the arugula with olive oil and season with flaky sea salt and more black pepper.
Place the top half of the baguette on, press down firmly, slice in half, and serve immediately.
Wrap cooled rolls in foil and refrigerate up to 3 days; reheat gently on the grill or in a 325°F oven for 5–7 minutes until warmed through.
Meat mallet or rolling pin · Metal or bamboo skewers (if skewering) · Grill or grill pan
Yes. Secure the rolled chicken with toothpicks or kitchen twine, then grill directly on a grate or in a grill pan over medium-high heat, turning once halfway through.
Internal temperature should reach 165°F (74°C) at the thickest part. Typically 4–6 minutes per side depending on roll thickness and grill heat.
Place chicken between plastic wrap or parchment and use a meat mallet or rolling pin to gently but firmly pound to about 1/4 inch thickness, working from the center outward.
Yes. Roll, secure with toothpicks, and refrigerate up to 4 hours before grilling. Bring to room temperature 15 minutes before cooking for even cooking.
Pancetta, serrano ham, or even thin-sliced deli ham work well. Pancetta and serrano add similar saltiness; deli ham is milder.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Greek Potato Salad
45 min
Cowboy Sliders
25 min
5 Paleo Recipes From Michelle Tam
45 min
Easy Canapés
15 min
Canapes
30 min
