CHICKEN SALTIMBOCCA SKEWERS

Ingredients

• ​16 bamboo skewers
• 1 cup Marsala or Madeira
• 1/3 cup fresh lemon juice
• 1/4 cup chopped shallot*
• 1/4 cup liquid honey
• 3 tbsp salted butter
• 2 cloves garlic, crushed*
• 1/8 tsp thyme, crumbled
• 1 bay leaf*
• 16 fresh sage leaves
• 2 lb (1 kg) boneless skinless chicken breasts, cut into 16 strips
• 16 slices prosciutto
• 1/4 tsp freshly ground pepper

Directions

1. Soak bamboo skewers in hot water for 30 minutes.
2. Preheat oven to 425°F.
3. To prepare glaze, place Marsala in a small non-reactive saucepan. Bring to a simmer over medium heat and cook, uncovered, stirring occasionally, until Marsala is reduced by one-third, about 5 – 6 minutes.
4. Add lemon juice, shallot, honey, butter, garlic, thyme and bay leaf; stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, until reduced by half, about 10 – 12 minutes.
5. Strain glaze through a sieve into a heatproof bowl; discard solids.
6. Reserve ¼ cup of glaze to brush over skewers after baking; remaining glaze will be used to baste skewers.
7. Place 1 sage leaf and 1 chicken strip on one end of each prosciutto slice. Roll up prosciutto slices, jelly-roll fashion, enclosing sage and chicken.
8. Thread wrapped chicken onto soaked skewers. Sprinkle with pepper.
9. Place chicken skewers in parchment paper-lined rimmed baking sheets.
10. Bake for 10 minutes.
11. Remove pans from oven and brush chicken with some of remaining glaze.
12. Continue baking, basting every 5 minutes with remaining glaze, until chicken is cooked through, about 20 minutes.
13. Brush with reserved glaze before serving.