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Prosciutto Chicken Kabobs Recipe

Prosciutto Chicken Kabobs Recipe

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
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min. YIELD:6 servings

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

  • 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.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.