Prosciutto-Wrapped Chicken Tenders

with lemon & rosemary Sturdy rosemary sprigs make beautiful skewers, but leave the tips on for decoration. Shield the ends from the heat with a foil strip.

Makes 8 servings Total time: 30 minutes

FOR THE MARINADE, WHISK:

1/3 3 3

2 1 1/2

FOR THE CHICKEN, WRAP:

8 8 cup olive oil

Tbsp. fresh lemon juice Tbsp. chopped fresh rosemary (reserve stems) Tbsp. chopped fresh garlic tsp. kosher salt tsp. black pepper chicken tenders (14 oz.) slices prosciutto (4–6 oz.)

Preheat grill to medium-high. Brush grill grate with oil.

For the marinade, whisk together oil, lemon juice, rosemary, garlic, salt, and pepper in a bowl.

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.

Grill tenders, uncovered, until cooked through, 2–3 minutes per side. Remove skewers from grill; drizzle with reserved marinade.

Per serving: 210 cal; 15g total fat (3g sat); 31mg chol; 659mg sodium; 9g carb (1g fiber, 0g total sugars); 11g protein

Carefully wrap prosciutto around each chicken tender until the chicken is completely covered.

Thread the wrapped chicken tenders accordion-style onto the rosemary stems.