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Prosciutto Chicken Kabobs
Everyone will think you spent hours preparing these clever grilled wraps, served with a guacamole-like dip. Basil gives the chicken a lovely fresh herb flavor. —Elaine Sweet, Dallas, Texas
6 Servings
Prep: 30 min. + marinating Grill: 10 min.
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.
© Taste of Home 2009
2 of 2
Prosciutto Chicken Kabobs
(continued)
Directions (continued)
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.
© Taste of Home 2009