Prosciutto Chicken Kabobs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. âElaine Sweet, Dallas, Texas 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.
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