Directions for: Chicken and Prosciutto Brochettes
Ingredients
cup lightly packed fresh basil, leaves
2 Tbsp extra virgin olive oil
2 cloves garlic
tsp salt
2 boneless skinless chicken, breasts
4 slices prosciutto
4 slices (1/2 inch thick) yellow zucchini, halved
Directions
1. In food processor, pulse basil, half of the oil, the garlic and salt until in rough paste; set aside. Slice chicken horizontally in half; place each between waxed paper. Pound to -inch thickness.
2. Place each slice prosciutto on work surface; top with chicken. Spread generous 1 tsp basil mixture over chicken; roll up and cut in half crosswise.
3. Alternately thread 2 chicken rolls and 2 pieces zucchini onto each of 4 skewers; brush with remaining oil. (Make-ahead: Cover and refrigerate for up to 4 hours.)
4. Place on greased grill over medium-high heat; close lid and cook, turning once, until chicken is no longer pink inside, 10 minutes.
See more: Chicken, Pork, Poultry, Vegetables, Grill, Barbeque, Italian, Dinner, Main, BBQ
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