From now until Oct. 1, when The News-Gazette and News-Gazette Community Newspapers are hosting the Taste of Home Cooking School at The Vineyard Church in Urbana, I’m going to share recipes here from Taste of Home on my blog and in my column.
Today's recipe is for Prosciutto Chicken Kebabs, a grilled appetizer with an avocado dip. This recipe is provided by Taste of Home and serves six with two kebobs per serving.
I hope to see you at the cooking school!
Prosciutto Chicken Kebabs
3/4 cup five-cheese Italian salad dressing
1/4 cup lime juice
2 teaspoons marinade for chicken
1/2 pound boneless skinless chicken breasts, cut into 3-by-1/2-inch strips
12 thin slices prosciutto
24 fresh basil leaves
2 medium ripe California 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
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 one 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 inches 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 kebabs.
Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Photo provided by Taste of Home and used with permission.