Tested till perfect Chicken and Prosciutto Brochettes

Chicken and Prosciutto Brochettes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 cup 1/2cuplightly packed fresh basil leaffresh basil leaves
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 2cloves garlic
  • 1/4 tsp 1/4tspsalt
  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 4 slices 4slicesprosciutto
  • 4 slices(1/2 in/1 cm thick) 4slices(1/2 in/1 cm thick)yellow zucchiniyellow zucchinis, halved
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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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