Chicken Kabobs with Proscuitto Wrapped Plums

IMG_2828Thank you to Cooking Light magazine for another great recipe.  Though I don’t like kabobs very often just because of the time it takes to make them, these were delicious and worth the effort.

Ingredients (makes 6 kabobs)

2 chicken breasts – cubed

3 plums – sliced

1/2 red onion – cut into small wedges

A few fresh basil leaves – chopped

6 to 7 slices of proscuitto

pepper – to taste

garlic cloves

olive oil

Preparation:

Preheat the oven to 350.

First off, chop and cut the ingredients!  Leave the garlic cloves whole and remove the skin from as many as you want – I used two cloves per skewer.  Wrap each plum slice in just enough prosciutto to go around. Alternating items, add to skewers.  Add a little pepper, if so desired.

Line a baking sheet with foil for easier clean up.  Lay the kabobs side by side, with a little room in between, and sprinkle with basil.  Brush with a little olive oil.  Cook for 15 minutes, turn and brush again with olive oil.  Cook another fifteen minutes and enjoy!

I had a glass of Canamere with these and it was great!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s