Prosciutto Chicken Kabobs Recipe

4.5 3 8
Prosciutto Chicken Kabobs Recipe
Prosciutto Chicken Kabobs Recipe photo by Taste of Home
Publisher Photo

Prosciutto Chicken Kabobs Recipe

Read Reviews
4.5 3 8
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.

Ingredients

  • 3/4 cup five-cheese Italian salad dressing
  • 1/4 cup lime juice
  • 2 teaspoons marinade 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 marinade for chicken; 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 or broil 4 in. from the 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.
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Prosciutto Chicken Kabobs in Taste of Home June/July 2006, p31

Nutritional Facts

2 each: 353 calories, 29g fat (5g saturated fat), 48mg cholesterol, 1228mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 17g protein.

  • 3/4 cup five-cheese Italian salad dressing
  • 1/4 cup lime juice
  • 2 teaspoons marinade 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
  1. In a large resealable plastic bag, combine the salad dressing, lime juice and marinade for chicken; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
  2. 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.
  3. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until chicken is no longer pink.
  4. 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.
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Prosciutto Chicken Kabobs in Taste of Home June/July 2006, p31

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Reviews forProsciutto Chicken Kabobs

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MY REVIEW
katlaydee3 User ID: 3741999 90928
Reviewed Oct. 6, 2013

"I have a mixed review with this one. I did not like the kabobs at all, but the dip was amazing! We used it on tortilla chips."

MY REVIEW
Okanagan Girl User ID: 5540734 138396
Reviewed Jan. 9, 2011

"oh my..these are the most amazing appies..the dip is the jewel in the crown..made them for my girlfriends birthday..the only problem is there wasn't more..double the recipe!!!!"

MY REVIEW
Hotcookie2 User ID: 3356433 155656
Reviewed Aug. 6, 2010

"I could not find the 5 cheese italain dressing (hence 4 stars), so I just used regular dressing. These were so tasty . I loved dipping these in the avocado sauce. Yummy!"

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