Grilled Stuffed Chicken Breasts With Prosciutto And Fontina

1. Using sharp knife and starting on thick side of breast closest to breastbone, cut horizontal pocket in each breast, stopping 1⁄2 inch from edge so halves remain attached. Dissolve 1⁄4 cup salt in 2 quarts cold water in large container. Submerge chicken breasts in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chicken from brine and pat dry with paper towels. Season chicken with pepper.
   2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 350 degrees.)
2. Meanwhile, combine butter, shallot, and tarragon in bowl. Roll each piece of fontina in 1 slice prosciutto. Spread equal amount of butter mixture inside each breast. Place 1 prosciutto-wrapped piece of fontina inside each breast and fold breast over to enclose. Evenly space 3 pieces kitchen twine (each about 12 inches long) beneath each breast and tie, trimming any excess.
3. Clean and oil cooking grate. Place chicken on hot side of grill, skin side down. Cook (covered if using gas) until well browned on first side, 4 to 6 minutes. Flip chicken and cook until second side is just opaque, about 2 minutes. Move chicken to cool side of grill, skin side up with thicker side of breasts facing coals and flames. Cover and continue to cook until chicken registers 160 degrees, 25 to 35 minutes longer.
4. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Remove twine, cut meat from bone, slice 1⁄2 inch thick, and serve.

GRILLED STUFFED CHICKEN BREASTS WITH BLACK FOREST HAM AND GRUYÈRE
Substitute 1 teaspoon minced fresh thyme for tarragon and add 1 tablespoon Dijon mustard to butter. Substitute Gruyère cheese for fontina and 4 slices Black Forest ham for prosciutto.

GRILLED STUFFED CHICKEN BREASTS WITH SALAMI AND MOZZARELLA
Substitute 3 minced garlic cloves for shallot, basil for tarragon, low-moisture mozzarella cheese for fontina, and 8 slices Genoa salami for prosciutto.

ASSEMBLING STUFFED CHICKEN BREASTS FOR GRILLING
1. Starting on thick side closest to breastbone, cut horizontal pocket in each breast, stopping 1⁄2 inch from edge.
2. Spread equal portion of flavored butter inside each breast.
3. Place one meat-wrapped piece of cheese inside each breast and fold breast over to enclose.
4. Tie each breast with three 12-inch pieces of kitchen twine at even intervals.