Categories: Grilling

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 garlic clove, crushed
• 1 tsp black pepper
• 2 tbsp. fresh lemon juice
• 3 tbsp. olive oil
• 6 slices prosciutto, cut in half
• 12 fresh sage leaves
• 4 1-inch cubes country style day-old bread
• 1 recipe roasted red pepper aioli (see recipe)

Directions

1. Cut each breast lengthwise into 3 strips. Combine garlic, pepper, lemon and 2 tbsp. oil. Add chicken strips and toss to coat evenly. Place one sage leaf on top of each prosciutto half slice. Place one chicken strip on top of the sage. Roll up prosciutto and sage around each chicken strip.

2. Thread 3 wrapped strips lengthwise onto each skewer. Toss bread cubes in 1 tbsp. oil. Thread 1 bread cube onto the end of each skewer. Grill over medium-hot coals, turning every 2 minutes, until cooked through, 8-10 minutes. Serve hot with roasted red pepper aioli.

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