Prosciutto Chicken Kabobs Recipe

By polledl

Ingredients

• 3/4 cup five-cheese Italian salad dressing
• 1/4 cup lime juice
• 2 teaspoons marinade for chicken
• 1/2 pound Member's Mark® Boneless Skinless Chicken Breasts, cut into 3-inch x 1/2-inch strips
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• 12 thin slices prosciutto
• 24 fresh basil leaves
• AVOCADO DIP:•2 medium ripe avocados, peeled
• 1/4 cup minced fresh cilantro
• 2 green onions, chopped
• 2 tablespoons lime juice
• 2 tablespoons mayonnaise
• 1-1/2 teaspoons prepared horseradish
• 1 garlic clove, minced
• 1/4 teaspoon salt

Preparation

Step 1

•In a large resealable plastic bag, combine the salad dressing, lime juice and marinade for chicken; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
•Drain and discard marinade. Fold prosciutto slices in half; top each with two basil leaves and a chicken strip. Roll up jelly-roll style, starting with a short side. Thread onto metal or soaked wooden skewers.
•Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until chicken is no longer pink.
•Meanwhile, in a small bowl, mash the avocados. Stir in the cilantro, onions, lime juice, mayonnaise, horseradish, garlic and salt. Serve with kabobs. Yield: 12 appetizers.