Chicken And Prosciutto Skewers

• 6 small boneless skinless chicken breasts
• 18 slices prosciutto
• For the marinade
• 2 garlic cloves
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons fresh rosemary, finely chopped
• 3 tablespoons Dijon mustard
• salt & freshly ground black pepper
• For the sauce
• 12 red ripe tomatoes
• 2 garlic cloves
• 6 tablespoons virgin olive oil
• 3 teaspoons fresh thyme, chopped
• skewer

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, 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.

chicken breasts, marinade, garlic, olive oil, balsamic vinegar, fresh rosemary, mustard, salt, red ripe tomatoes, garlic, virgin olive oil, fresh thyme, skewer

Taken from www.food.com/recipe/chicken-and-prosciutto-skewers-226257 (may not work)