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Grilled Quail Breasts, Cheese and Prosciutto

Ingredients

  • 8 boneless quail breast halves skin can be on or off
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • salt and pepper
  • 8 thin slices prosciutto
  • 8 1/2- inch cubes hard cheese like Swiss, gruyere, dry Jack, etc.
  • 8 small wooden skewers soaked in water for 30 minutes

Instructions

  • Combine quail breasts, olive oil, Italian seasoning and salt and pepper in a small bowl. Toss to coat, cover and refrigerate for 1 – 2 hours.
  • Lay prosciutto flat on a clean work surface or cutting board. For each slice, place a quail breast half on one end of the prosciutto. Place a piece of cheese on the quail breast and top the cheese with another quail breast half. Roll up the prosciutto snugly and secure with a skewer, making sure that you spear through both ends of the prosciutto and the cheese.
  • Place on a medium hot grill until lightly browned on all sides and quail breasts are just-cooked and still slightly pink.