Prosciutto Chicken Kabobs |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Everyone will think you spend hours preparing these clever grilled wraps, served with a guacamole-like dip. The fresh basil gives the chicken a lovely herb flavor. By Elaine Sweet. Marinating time is not included. Ingredients:
3/4 cup five-cheese italian dressing |
1/4 cup lime juice |
2 teaspoons white worcestershire sauce for chicken |
1/2 lb boneless skinless chicken breast, cut into 3 inch x 1/2 inch strips |
12 slices prosciutto (thin slices) |
24 fresh basil leaves |
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 Worcestershire sauce; 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. Grill, uncovered, over medium heat for 5 minutes on each side or until chicken juices run clear.
3. Meanwhile, in a small bowl, mash avacados. Stir in cilantro, onions, lime juice, mayonnaise, horseradish, garlic and salt. Serve with kabobs.
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