6 small chicken breasts, skinned and boned
18 slices (packet) prosciutto ham
For the marinade
1 tbsp garlic infused oil
5 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
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
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 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 ham, 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.
Recipe adapted from: Good Food