GOLDEN VALLEY, Minn---Chicken wraps and campfire potatoes are on the menu for this week's Backyard BBQ. Scott Grengs from Lakeville said the combination of flavors with the asparagus, prosciutto and provolone in the chicken is unique and delicious.
Ingredients for Chicken Wraps:
4 boneless, skinless chicken breasts
12 asparagus spears
4 slices provolone cheese
4 slices prosciutto ham
Your favorite seasonings
Ingredients for Campfire Potatoes:
3 pounds Idaho potatoes
2 medium Vidalia onions (or any sweet onion)
2 tablespoons butter
Salt and pepper
Directions for Campfire Potatoes
Peel potatoes and dice into 3/4" cubes.
Peel onions and cut each union into cubes.
Mix onions and potatoes and add salt and pepper to taste.
Wrap mixture in aluminum foil and add 2 tablespoons of butter. Seal tightly. Wrap in another layer of foil to avoid burning.
Place on medium-hot grill. Cook for 1 hour, turning once after about 30 minutes.
Unwrap and serve.
Directions for Chicken Wraps
Flatten chicken breasts between 2 pieces of plastic wrap.
Season chicken with your favorite seasoning, or use salt and pepper.
On each breast, place one slice of provolone cheese, one slice of prosciutto ham and 3 stalks of asparagus. Wrap the chicken breast around the fillings and tie shut with baking twine.
Grill over direct medium heat until the juices in the chicken breast run clear (about 6-8 minutes) turning once.
Serve with campfire potatoes.