Prosciutto-Wrapped Chicken Kebabs
Glam up grilled chicken with prosciutto and fontina. The silky meat slices crisp up on the grill while the cheese melts and adds a slight nuttiness to each bite. Dovetailing Tip: Dovetailing Tip: Use the chicken you cut up on day 2 for today's recipe.
Prep time:
Cook time:
Serves: 4
Calories per serving: 253
Ingredients:
Cook time:
Serves: 4
Calories per serving: 253
vegetable oil, for the grill
2 pounds skinless, boneless chicken breasts, cut into 24 pieces (about 1 1/2 inches each)
1 tablespoon extra-virgin olive oil
1 tablespoon white or red wine vinegar
1 teaspoon chopped fresh rosemary
1 clove garlic, grated
1/4 teaspoon red pepper flakes
Pinch of kosher salt
4 ounces fontina cheese, cut into 24 cubes (about 1/2 inch each)
24 thin slices prosciutto (about 6 ounces)
1 pint grape tomatoes
Directions:
Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto.
Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.
Source: foodnetwork.com
Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.