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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- vegetable oil (for the grill)
- 2 lb. skinless boneless chicken breasts (cut into 24 pieces, about 1.5"each)
- 1 Tbsp. EVOO
- 1 Tbsp. red wine vinegar (or white)
- 1 tsp. fresh rosemary (chopped)
- 1 clove garlic (grated)
- 1/4 tsp. red pepper flakes
- 1 pinch kosher salt
- 4 oz. fontina cheese (cut into 24 cubes, about 1/2" each)
- 24 slices prosciutto (about 6 ounces)
- 1 pt. grape tomatoes
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Directions
- Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto.
- Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.
NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat11g55% |
| Trans Fat0g |
| Cholesterol230mg77% |
| Sodium1830mg76% |
| Potassium1390mg40% |
| Protein75g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g3% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium20% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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