Prosciutto will be wrapped around the cheese and go into the pocket.
The recipe did not have us wash the brine off, so a little salty in parts of the breast. It cooked faster than they said, so the outer parts were a little dry. But if you like the chewiness of charred meat, it really was good. The cheese oozed out and landed in the bottom of the grill. So no cheese flavor. It still was a very good dish. We are trying to figure out how to keep the cheese in the pocket as it cooks. It may need to be trussed and not tied. We would fix this again. Very tasty, and most of the breast was moist.