Prosciutto Chicken Kabobs 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 Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Prosciutto Chicken Kabobs cont. 1 garlic clove, minced 1/4 teaspoon salt 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 juices run clear. Meanwhile, in a small bowl, mash the avocados. Stir in the cilantro, onions, lime juice, mayonnaise, horseradish, garlic and Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

	Prosciutto Chicken Kabobs salt. Serve with kabobs. Yield: 12 appetizers. Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008