The perfect end to a rainy day...tender quail breasts wrapped with Italian prosciutto and cheese. This is as good as quail gets.
Boneless quail breast halves
8 , skin can be on or off
Thin prosciutto slice
8 1⁄2 Inch (Hard, Like Swiss, Gruyere, Dry Jack, Etc.)
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
For more information please visit: http://www.huntfishcook.com/
Ever wonder what is the best way to cook quail? Here is a great video showing you how to cook quail breast in a really interesting way. A white barbecue sauce, some cheese and herbs and you have a wonderful appetizer on your spread!