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Cheryl Alters Jamison & Bill Jamison
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Prosciutto Chicken Spirals
from Sublime Smoke(Harvard Common Press, 1996)

Flavored sumptuously with a mustard paste, provolone cheese, prosciutto, sage, and more, these spirals taste as splendid as they look but are simple to prepare.

Serves 4
Ingredients:

  • 4 boneless, skinless individual chicken breasts, pounded thin
  • 1 1/2 tablespoons minced fresh sage or 2 1/4 teaspoons dried sage
  • 4 thin slices provolone cheese
  • 4 thin slices prosciutto
  • Paprika
For the Paste:
  • 1 1/2 tablespoons prepared Dijon mustard
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
For the Sauce:
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • Pinch of salt
  • 3/4 cup dry white wine
  • 1/4 cup chicken stock
  • 1 teaspoon prepared Dijon mustard

1. At least 2 hours and up to the night before you plan to smoke the chicken, combine the paste ingredients in a small bowl. Rub the paste thoroughly over the chicken, wrap it in plastic, and refrigerate for at least 1 1/2 hours.

2. Bring your smoker to its appropriate temperature.

3. Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes.

4. Lay one breast on a plate and sprinkle it with one-quarter of the sage. Trim one cheese and one prosciutto slice, if needed, to fit the surface of the chicken as completely as possible. Top the breast with the cheese and then the prosciutto. From one of the long sides, roll the breast up, snug but not tight, and secure it with toothpicks or kitchen twine. Repeat with the remaining breasts, sage, cheese, and prosciutto. Sprinkle the chicken liberally with paprika on all sides.

5. Transfer the chicken to the smoker and cook it until the juices run clear when a skewer is inserted into a breast, about 25 to 30 minutes at a temperature of 225 degrees F to 250 degrees F.

6. While the chicken smokes, warm the oil and butter in a small saucepan over medium heat. Stir in the garlic and cook for 1 minute. Add the wine, stock, mustard, and salt, and simmer until the sauce is reduced by one- half. Keep the sauce warm.

7. With a sharp knife, slice each chicken breast into 4 or 5 spiral rounds. Arrange the slices on individual serving plates and spoon the sauce equally over each plate. Garnish with sage, if you wish, and serve immediately.

Note:When you massage meat with a paste, seal it snugly in plastic wrap or a plastic bag rather than placing it in a dish. The tight wrap helps the paste adhere to the surface of the food and penetrate more fully.



Cheryl Alters Jamison and Bill Jamison are the country's preeminent experts on smoke-cooked barbecue and regional Southwestern cooking. The authors of ten cookbooks and travel guides, they write with wit and passion about American home cooking, the food and culture of the Southwest, and tropical travel. The Jamisons have twice received the culinary world's most prestigious honor, the James Beard Book Award, for Smoke & Spice and for The Border Cookbook, which was also nominated for the Julia Child Cookbook Award. The Jamison's books are acknowledged to be definitive guides to their respective subjects - authentic smoke-cooked barbecue, genuine Southwest-border home cooking, or succulent, "open-air, open-flame" grilling. The New York Times Book Review, Chicago Tribune, San Francisco Chronicle, USA Today, Bon Appétit, Food & Wine, Cook's Illustrated, On the Grill, and Gourmet are only a few of the major publications that have praised the Jamisons for their encyclopedic knowledge and engaging writing style.

The Jamisons are also national spokespeople for The National Pork Producers Council and are frequent guest- instructors at many prestigious cooking schools around the country, including the Santa Fe School of Cooking where Cheryl teaches traditional and contemporary Southwestern and Mexican cooking. In addition to their cookbooks and travel guides, the Jamisons also write articles for magazines and newspapers, including Food & Wine, Bon Appétit, Cook's Illustrated, On the Grill, and the New York Times. Bill and Cheryl Jamison make their home in Santa Fe, where they develop their recipes and do most of their writing.




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