This dish looks complicated but actually, it is very easy to make! You start with chicken tenders and rosemary. If you have solid sturdy stems of rosemary, trying using those stems as skewer sticks! If not, use regular skewers. You can see in the photo below that I used a mixture of rosemary and wooden skewers.
If you use a rosemary skewer, leave a few leaves at the top. If using wooden skewers, stick a sprig of rosemary in with the skewer. It makes these tenders that much more appetizing.
I bought a pack of prosciutto with 8 slices. They were wide enough that I cut a few in half lengthwise to have enough for extra skewers.
You will need to cover the rosemary springs. I cut small rectangles of aluminum foil and folded them over the sprig tops to keep them from burning,
It takes more rosemary than you might think to make 3 chopped tablespoons. But don’t skimp on it because it gives these skewers a great taste.
After making the marinade, reserve a few tablespoons to use after the skewers are cooked to add a little more flavor. Pour the rest of the marinade onto the uncooked skewers and let sit for a few minutes.
After cooking, remove the aluminum foil from the top sprigs.
Spoon the marinade over the tenders for serving.
These chicken tender skewers make a great appetizer. They are more filling than they might look, so they also make a great meal.