Chicken and Prosciutto Brochettes Chicken and Prosciutto Brochettes

[migration] empty title 268 Image by: [migration] empty title 268 Author: Canadian Living

  • Portion size 4 servings


  • 1/2 cup lightly packed fresh basil leaf
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 2 boneless skinless chicken breasts
  • 4 slices prosciutto
  • 4 slices(1/2 in/1 cm thick) yellow zucchinis halved


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.

Share X

Chicken and Prosciutto Brochettes