Ingredients
6 small chicken breasts, skinned and boned
18 slices (packet) prosciutto ham
For the marinade:
2 cloves of garlic
6 tbsp olive oil
3 tbsp balsamic vinegar
3 large tbsp rosemary, finely chopped
3 tbsp Dijon mustard
salt and freshly ground black pepper
For the sauce:
12 ripe tomatoes
2 cloves of garlic
6 tbsp virgin olive oil
3 tsp fresh thyme, chopped
18 large twigs of rosemary (about 23cm/8in long) with half of the leaves trimmed and the ends sharpened to a point. Bamboo or metal skewers can also be used
Method
1. To prepare the chicken, remove the small fillet at the back and cut the breast in 3 lengthways.
2. Mix together the marinade ingredients, pour over the chicken and give it a good stir. Set aside while you prepare the sauce.
3. Roughly chop the tomatoes and place them in a pan with the garlic, olive oil and thyme. Warm the sauce until just heated through. Season with salt and pepper.
4. Wrap each piece of chicken in a slice of prosciutto ham, and then thread onto the skewers.
5. Place onto a preheated griddle or barbecue and turn regularly to avoid them burning. Cook for about 8-10 minutes until they are golden in colour and cooked through.
6. Serve with the fresh tomato sauce and garnish with fresh thyme or rosemary.
