Prosciutto Chicken Kabobs Recipe

Ingredients

• 3/4 cup five-cheese Italian salad dressing
• 1/4 cup lime juice
• 2 teaspoons white Worcestershire sauce for chicken
• 1/2 pound boneless skinless chicken breasts, cut into 3-inch x 1/2-inch strips
• 12 thin slices prosciutto
• 24 fresh basil leaves
• AVOCADO DIP:
• 2 medium ripe avocados, peeled
• 1/4 cup minced fresh cilantro
• 2 green onions, chopped
• 2 tablespoons lime juice
• 2 tablespoons mayonnaise
• 1-1/2 teaspoons prepared horseradish
• 1 garlic clove, minced
• 1/4 teaspoon salt

Directions

• In a large resealable plastic bag, combine the salad dressing, lime juice and Worcestershire sauce; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
• Drain and discard marinade. Fold prosciutto slices in half; top each with two basil leaves and a chicken strip. Roll up jelly-roll style, starting with a short side. Thread onto metal or soaked wooden skewers.
• Grill, covered, over medium heat for 5 minutes on each side or until chicken is no longer pink.
• Meanwhile, in a small bowl, mash the avocados. Stir in the cilantro, onions, lime juice, mayonnaise, horseradish, garlic and salt. Serve with kabobs. Yield: 12 appetizers.

Prosciutto Chicken Kabobs published in Taste of Home June/July 2006, p31