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Grilled Prosciutto-Wrapped Chicken Skewe




Source of Recipe


rgm


List of Ingredients




Marinade:
2 tablespoons minced garlic
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh rosemary
1/3 cup Viansa Balsamic Vinegar
1 cup olive oil
salt and pepper to taste

Chicken Skewers:
4 boneless -- skinless chicken breasts (6 ounces each), cut into four equal pieces
1 red bell pepper -- cored, seeded and cut into 2-inch squares
2 yellow bell peppers -- cored, seeded and cut into 2-inch squares
1 small bulb fennel -- trimmed and cut into eight wedges
16 thin slices prosciutto
4 wooden skewers (10 to 12 inches long)



Recipe



In a small bowl, whisk together the marinade ingredients. Divide the marinade in half. In a medium-sized glass bowl, toss the chicken pieces with half of the marinade. In another medium-sized glass bowl, toss the peppers and fennel with the other half of the marinade. Cover both bowls tightly with plastic wrap and refrigerate a minimum of 3 hours, tossing occasionally. (The longer the chicken and vegetables marinate, the more flavor they acquire. 8 to 12 hours is even better.)

Rub the skewers against each other on all surfaces to remove any splinters and immerse in cold water to soak for as long as the chicken marinates.

Preheat grill to medium heat.

Remove the chicken from the marinade and wrap a slice of prosciutto around each piece. Thread each piece onto the skewers, alternating the chicken with pieces of pepper and fennel, until all the ingredients are used. Reserve the vegetable marinade for basting. Season skewers with salt and pepper and grill over moderate heat for 3 to 4 minutes per side, rotating frequently and basting with reserved marinade.