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Indulge your taste buds with Executive Chef Lindsay’s top pick from our menu: grilled chicken topped with prosciutto, mozzarella, and a delightful tomato basil beurre blanc sauce. This delicious dish combines tender grilled chicken with the rich flavors of prosciutto, melted mozzarella, and a tangy tomato basil sauce.

Prepare this recipe to impress your guests or indulge yourself in a delightful culinary experience.

Let’s dive into the recipe and learn how to recreate this mouthwatering dish.


Grilled Chicken with Prosciutto and Mozzarella, topped with Tomato Basil Beurre Blanc

Serves 2-4


For the Chicken:

  • 1 lb chicken breast
  • 1 ½ tbsp fresh minced garlic
  • 1 tbsp oil
  • 1 tbsp salt, pepper, garlic mix
  • Prosciutto (thinly sliced)
  • Fresh mozzarella (sliced)

 For the Tomato Beurre Blanc:

  • Two diced Roma tomatoes
  • 1 ½ tbsp oil
  • ¾ cup medium diced white onions
  • 2 tbsp minced garlic
  • 1 cup white wine
  • 1 tbsp chicken base
  • 1 cup water
  • 1 ½ tsp salt, pepper, and garlic mixture
  • ½ cup heavy cream
  • ¼ cup rough chopped basil
  • 1 tbsp butter
  • ¼ tsp xanthan gum (to thicken)


  1. Add all ingredients into a pot over medium-high heat and bring to a boil. Boil for 3 minutes.
  2. Strain syrup into a small jar and cool for 2 hours.
  3. Syrup may be kept in the refrigerator for up to 12 days.

Pro tip: To make your own salt-pepper-garlic mix, combine 2 parts salt with 1 part granulated garlic and 1 part black pepper. Store any leftovers in an airtight container.


  1. Marinating the Chicken:
    • In a bowl, combine the minced garlic, oil, salt, pepper, and garlic.
    • Place the chicken breasts in a ziplock bag or a shallow dish and pour the marinade over them.
    • Massage the marinade into the chicken to ensure an even coating.
    • Let the chicken marinate for at least 2 hours before cooking to enhance the flavors.
  2. Preparing the Tomato Basil Beurre Blanc:
    • In a saucepan, heat the oil over medium heat.
    • Add the diced white onions and minced garlic to the pan and sweat them until translucent.
    • Pour in the white wine to deglaze the pan, stirring to incorporate the flavors.
    • Once the white wine has reduced by half, add the diced tomatoes, chicken base, and water.
    • Allow the mixture to simmer for approximately 10-15 minutes until the tomatoes have softened.
    • Stir in the heavy cream, chopped basil, and the salt, pepper, and garlic mixture.
    • Reduce the heat and let the sauce simmer gently.
  3. Grilling the Chicken:
    • Preheat the grill to medium-high heat.
    • Remove the chicken breasts from the marinade and discard any excess marinade.
    • Grill the chicken breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C).
    • Once cooked, remove the chicken from the grill and set aside.
  4. Assembling the Dish:
    • Place the grilled chicken breasts on a serving plate.
    • Top each chicken breast with a few slices of prosciutto and some fresh mozzarella.
    • Drizzle the Tomato Basil Beurre Blanc sauce generously over the chicken.



Enjoy Chef Lindsay’s favorite menu item and savor the flavors of this delectable dish!

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Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in a row. Learn more about Robert Ryan Catering & Design and tour our venues. Subscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.

—MIchelle Durinzi

Photos courtesy of Robert Ryan Catering & Design