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

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Low FODMAP Recipe and Gluten Free Recipe - Chicken and prosciutto skewers