Chicken Spiedini with Prosciutto and Capers
Bubba Durand

Chicken tenders
Freshly grated parm or grana padano
Grated lemon zest
Grated garlic
Minced fresh flat leaf parsley & basil
Extra virgin olive oil
Prosciutto - 1 slice per tender
Onion pieces for the skewers

Mix panko, cheese, lemon zest, garlic, and herbs.
Gently pound chicken tenders until very thin.
Drag one side through olive oil, then press into crumb mixture.
Lay crumb-side-down and top with a slice of prosciutto.
Add some capers to one end and roll up tightly.
Cut each roll in half cross-wise.
Place on skewers in this order:
1 onion piece, 2 chicken rolls, 1 onion piece.

Preheat grill to medium, then reduce heat to low.
Grill skewers about 2 or 3 minutes on all sides,
until browned and cooked through.

Serve with a light tomato sauce or lemon wedges.

The Johnson Family Cookbook