' Prosciutto Wrapped Chicken Tenders w/ Pinot Grigio - Vino Mas
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Prosciutto Wrapped Chicken Tenders w/ Pinot Grigio

FOR THE CHICKEN MARINADE, WHISK:
  • ⅓ cup olive oil
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. chopped fresh rosemary (reserve stems)
  • 2 Tbsp. chopped fresh garlic
  • 1 tsp. kosher salt
  • ½ tsp. black pepper

FOR THE CHICKEN, WRAP:
  • 8 chicken tenders (14 oz.)
  • 8 slices prosciutto (4–6 oz.)

INSTRUCTIONS:
  1. Preheat grill to medium-high. Brush grill grate with oil.
  2. For the marinade, whisk together oil, lemon juice, rosemary, garlic, salt, and pepper in a bowl.
  3. For the chicken, wrap each tender with a slice of prosciutto, then thread, accordion-style, onto rosemary stems or skewers. Place skewers in a shallow dish; drizzle with some of the marinade, reserving 2–4 Tbsp. to drizzle over tenders after grilling. Place a strip of foil on grill to shield ends of rosemary skewers from flames.
  4. Grill tenders, uncovered, until cooked through, 2–3 minutes per side. Remove skewers from grill; drizzle with reserved marinade.

FOR THE GARLIC FRENCH BREAD:
  • 4 Tbsp butter
  • 1 1/2 tsp minced garlic
  • Pinch of Cayenne pepper
  • 8 slices French Baguette (1 1/2 in thick)
  • Minced Lemon Zest
  • Chopped fresh Cilantro

INSTRUCTIONS:
  1. Preheat grill to medium-high.
  2. Melt, butter in a saucepan over medium heat.  Add garlic and cayenne; cook until fragrant, 1 minute.
  3. Dip one side of baguette slices in butter mixture; grill, butter side down, covered, about 1 minute.  Top baguette slices with zest and cilantro before serving. 
Served with Creamy cucumber, radish and tomato chopped salad.

Paired with Terra Alpina Pinot Grigio:  see recipe here.

Cuisine at Home Issue 135 June 2019

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