Chicken and Prosciutto Brochettes
Servings: 4
Ingredients:
-
1/2 cup (125 mL) lightly packed fresh basil leaves
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic
1/4 tsp (1 mL) salt
2 boneless skinless chicken breasts
4 slices prosciutto
4 slices (1/2 in/1 cm thick) yellow zucchini, halved
Preparation:
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 1/4-inch thickness.
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.
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.)
Place on greased grill over medium-high heat; close lid and cook, turning once, until chicken is no longer pink inside, 10 minutes.
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