Grilled Stuffed Chicken Breast Rouladens

Ingredients

3 Boneless Skinless Chicken Breasts
2 tablespoons Minced Parsley
1 tablespoon Minced Oregano
Salt and pepper to taste
1 cup Herb Cream Cheese, softened
6 slices Thin Prosciutto
2 tablespoons Olive Oil
Oil, for grill

Directions

Soak 9 wooden skewers and 9 pieces of cooking string, cut into 10 inch lengths. Wash and pat dry the chicken breasts.  With a sharp knife, butterfly them and open them up.  Cover with waxed paper, or plastic wrap, then pound with a meat tenderizer or heavy pan to flatten.  Try to keep sides equal so it is a nice rectangle.  Mix the minced herbs in a small bowl and rub into the chicken breasts.  Divide the herb cream cheese and spread with a small spatula, across the inside of each chicken breast.  Cover with the prosciutto.  Roll up, jellyroll style, to make a long roll.  Take a piece of soaked string and tie off about 1/3 from end, then tie off other end, then tie in center.  Repeat with other two.  Roll in waxed paper, or plastic, and chill for 15-30 minutes.  Oil the grill with a paper towel soaked with oil, then preheat grill.  Place rolls on a cutting board and unwrap.  Push a skewer through the string and out the opposite side for each tie.  Slice the rolls in the center, between the strings.  Repeat and place all rolls on a platter.  Salt and pepper, then coat with olive oil, using a small brush.

Place rolls on hot grill and allow to cook 3-5 minutes on each.  They will sear and the cheese will melt.  Check for an internal temperature of 160 degrees.  Remove from grill, place on a platter, then cover with foil and let set 10 minutes.  Remove skewers and return to platter.