Chicken And Prosciutto Skewers - cooking recipe

Ingredients

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

Preparation

To prepare the chicken, remove the small fillet at the back and cut the breast in 3 lengthways.
Mix together the marinade ingredients, pour over the chicken and give it a good stir. Set aside while you prepare the sauce.
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.
Wrap each piece of chicken in a slice of prosciutto, and then thread onto the skewers.
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.
Serve with the fresh tomato sauce and garnish with fresh thyme or rosemary.