Ingredients for Prosciutto Chicken Kabobs
- Five Cheese Italian Dressing
- 2 tablespoons lime juice
- Worcestershire Sauce For Chicken
- Boneless Skinless Chicken Breast
- Prosciutto
- Fresh Basil Leaves
- Avocados
- Fresh Cilantro
- Green Onions
- 2 tablespoons mayonnaise
- Prepared Horseradish
- Garlic Clove
- Salt to taste
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How to Make Prosciutto Chicken Kabobs
- In a large resealable plastic bag, combine 1/4 cup Italian salad dressing, 2 tablespoons lime juice, and 1 teaspoon Worcestershire sauce.
- Add 1 pound boneless, skinless chicken breasts, cut into 1-inch strips.
- Seal bag and turn to coat. Refrigerate for at least 1 hour (or up to 4 hours).
- Drain and discard marinade.
- Fold 4 ounces prosciutto slices in half.
- Top each prosciutto half with two fresh basil leaves and a chicken strip.
- Roll up tightly, jelly-roll style, starting with a short side.
- Thread onto metal or soaked wooden skewers.
- Preheat grill to medium heat.
- Grill kabobs, uncovered, for 5-7 minutes per side, or until chicken is cooked through and juices run clear.
- While kabobs are grilling, prepare the avocado dip.
- In a small bowl, mash 2 ripe avocados with a fork.
- Stir in 1/4 cup chopped cilantro, 1/4 cup finely chopped red onion, 1 tablespoon lime juice, 2 tablespoons mayonnaise, 1 tablespoon prepared horseradish, 1 clove minced garlic, and salt to taste.
- Serve the Prosciutto Chicken Kabobs immediately with the creamy avocado dip.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
4g
Carbs
1g
