Chicken Spedini on Rosemary Skewers

Chicken Spedini on Rosemary Skewers

This healthy recipe tastes as good as it looks and contains healthy items such as sage, rosemary, lemon juice, olive oil and garlic.

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts (preferably free range organic chicken)
24 pearl onions
Sea salt to taste
3 very thin slices prosciutto (about 1 ounce), cut into 1" squares
1 bunch sage leaves, stemmed (24 leaves)
freshly ground black pepper
24 stiff sprigs fresh rosemary or bamboo skewers, each about 5" long

For basting:

1 clove garlic, chopped
1/2 teaspoon sea salt
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon water

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Wash and trim the chicken breasts and cut into 3/4" cubes. Set aside.
2. Place the onions in a saucepan with cold salted water to cover. Bring to a boil. Cook the onions until just tender, about 5 minutes.
Drain well, refresh under cold water and drain again. Peel the onions.
3. If using rosemary, strip the bottom 2 to 3 inches of leaves off the stems.
4. Assemble the spedini. Skewer the chicken and onions on the rosemary or bamboo skewers, placing prosciutto and sage leaves
between each. Use a slender bamboo skewer to make starter holes in the chicken and onions.
5. Make the basting mixture. In the bottom of a bowl, mash the garlic and salt to a smooth paste with the back of a wooden spoon. Stir
in the lemon juice, oil and water.
6. Preheat the grill to high. Grill the spedini until the chicken is cooked through, about 3 to 4 minutes per side, basting with the garlic
mixture.

Note: Make your chicken extra tangy by marinating it overnight in a marinade similar to the basting sauce above.

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