Shelly's Recipe

PROSCIUTTO CHICKEN KABOBS

Category: Kabobs/Kebobs/Skewers

Marinade
3/4 cup five-cheese Italian salad dressing
1/4 cup lime juice
2 tsp white Worcestershire sauce for chicken
1/2 lb boneless skinless chicken breasts, cut into 3 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 tbsp lime juice and mayonnaise
1 1/2 tsp prepared horseradish
1 garlic clove, minced
1/4 tsp salt

In a large resealable bag; combine the first 3 ingredients and add chicken. Seal bag and turn to coat; refrigerate for 1 hour.

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. Tread onto soaked wooden skewers.

Grill, covered, over medium heat for 5 minutes on each side or until chicken juices run clear.

Meanwhile, in a small bowl, mash avocados. Stir in remaining ingredients. Serve with kabobs. Serves 6 or 12 appetizers