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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
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

Printed from tasteofhome.com Jul 9, 2008

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Prosciutto Chicken Kabobs cont.

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 salt. Serve with kabobs.

Yield: 12 appetizers.