- 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 breast
- 4 slices prosciutto
- 4 slices(1/2 in/1 cm thick) yellow zucchini 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.