I thought I was loosing my mind....I looked through both the April AND the June books for this recipe. Since I've made it, I knew it was there! Then I realized it was in the new newest Grilling book. WHEW! I thought I was loosing it there! Anyway, here you go....they were very good!
Prosciutto-Wrapped Chicken Tenders with Lemon & Rosemary
Sturdy rosemary sprigs make beautiful skewers. Shield the ends from the heat with foil strip.
Makes 8 servings
Total time: 30 minutes
For the marinade-
1/3 cup extra-virgin olive oil
3 T lemon juice
3 T chopped fresh rosemary
2 T chopped fresh garlic
1 t kosher salt
1/2 t black pepper
For the chicken-
8 chicken tenders (14 oz.)
8 slices prosciutto (4-6 oz.)
Preheat grill to medium-high heat.
Whisk together oil, lemon juice, rosemary, garlic, salt, and pepper for marinade in a bowl; set aside. Reserve rosemary stems to use as skewers, if desired.
Wrap each tender with a slice of prosciutto. Fold tenders accordion-style and secure with a rosemary stem or long wood pick. Place skewers in a shallow dish; drizzle with some of the marinade, reserving 2-4 T for drizzling over tenders after grilling. Place a strip of foil on the grill to shield ends of rosemary from flames.
Grill tenders, uncovered, over direct heat on both sides, 2-3 minutes per side. Remove skewers from grill; drizzle with reserved marinade.
Prosciutto-Wrapped Chicken Tenders with Lemon & Rosemary
Sturdy rosemary sprigs make beautiful skewers. Shield the ends from the heat with foil strip.
Makes 8 servings
Total time: 30 minutes
For the marinade-
1/3 cup extra-virgin olive oil
3 T lemon juice
3 T chopped fresh rosemary
2 T chopped fresh garlic
1 t kosher salt
1/2 t black pepper
For the chicken-
8 chicken tenders (14 oz.)
8 slices prosciutto (4-6 oz.)
Preheat grill to medium-high heat.
Whisk together oil, lemon juice, rosemary, garlic, salt, and pepper for marinade in a bowl; set aside. Reserve rosemary stems to use as skewers, if desired.
Wrap each tender with a slice of prosciutto. Fold tenders accordion-style and secure with a rosemary stem or long wood pick. Place skewers in a shallow dish; drizzle with some of the marinade, reserving 2-4 T for drizzling over tenders after grilling. Place a strip of foil on the grill to shield ends of rosemary from flames.
Grill tenders, uncovered, over direct heat on both sides, 2-3 minutes per side. Remove skewers from grill; drizzle with reserved marinade.
Daphne
Keep your mind wide open.
Keep your mind wide open.