Prosciutto Chicken Kabobs

• 34 cup five-cheese italian dressing
• 14 cup lime juice
• 2 teaspoons white worcestershire sauce for chicken
• 12 lb boneless skinless chicken breast, cut into 3 inch x 1/2 inch strips
• 12 slices prosciutto (thin slices)
• 24 fresh basil leaves
• 2 medium ripe avocados, peeled
• 14 cup minced fresh cilantro
• 2 green onions, chopped
• 2 tablespoons lime juice
• 2 tablespoons mayonnaise
• 1 12 teaspoons prepared horseradish
• 1 garlic clove, minced
• 14 teaspoon salt

1. In a large resealable plastic bag, combine the salad dressing, lime juice and Worcestershire sauce; add chicken.
2. Seal bag and turn to coat; refrigerate for 1 hour.
3. Drain and discard marinade.
4. Fold prosciutto slices in half; top each with two basil leaves and a chicken strip.
5. Roll up jelly-roll style, starting with a short side.
6. Thread onto metal or soaked wooden skewers.
7. Grill, uncovered, over medium heat for 5 minutes on each side or until chicken juices run clear.
8. Meanwhile, in a small bowl, mash avacados.
9. Stir in cilantro, onions, lime juice, mayonnaise, horseradish, garlic and salt.
10. Serve with kabobs.

fivecheese italian dressing, lime juice, white worcestershire sauce, chicken, basil, avocados, fresh cilantro, green onions, lime juice, mayonnaise, horseradish, garlic, salt

Taken from www.food.com/recipe/prosciutto-chicken-kabobs-169207 (may not work)