Directions
0/0 steps made- Combine white wine, lemon juice, soy sauce, sage, and shallot in large bowl. Mix, and add in olive oil and red pepper flakes. Season with salt.
- Cut chicken breast and peaches into cubes, ranging from 1/2 inch to 1 inch.
- Place chicken and peach cubes in bowl with marinade, mix and cover. Refrigerate for 1 to 8 hours.
- Light grill to medium high heat. Soak wooden skewers in water for 20-30 minutes to prevent burning.
- Place prosciutto slices flat on cutting board, and place 1-2 sage leaves on each one. Fold prosciutto longways to create small “sandwiches.”
- Remove chicken and peach cubes from marinade and set marinade aside.
- Place one end of prosciutto/sage on the skewer, leaving the rest hanging off. Add a piece of chicken to the skewer, then pierce the prosciutto/sage again onto the skewer. Next, add a peach cube, and again place the remaining portion of the prosciutto/sage on the skewer. Repeat process for 6 skewers, “snaking” the prosciutto/sage up each skewer as you construct them.
- Place left over marinade in a small saucepan and cook over high heat. Bring the marinade to a rolling boil for 2-3 minutes, then reduce to a simmer. Allow marinade to reduce and thicken.
- Place skewers on grill, for about 3 minutes on each side. Look for the prosciutto to crisp up to indicate they are done.
- Serve skewers with the marinade “sauce” on the side for dipping or dunking!
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