Prosciutto di Parma Wrapped Chicken Skewers
Ingredients for Chicken Skewers
1 pound chicken tenders (about 9 small)
½ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, coarsely chopped
5 slices Prosciutto di Parma, each cut in half
Ingredients for Mustard Aioli
¼ cup mayonnaise
2 teaspoons country Dijon mustard
2 teaspoons finely chopped parsley leaves
1 teaspoon lemon juice
Dry chicken with paper towels. Season with salt. Heat olive oil in large cast iron skillet over medium-high. Add chicken tenders and cook without touching until golden brown, about 3 minutes. Flip each tender and cook without disturbing 1 minute.
Add butter and garlic. Continue cooking chicken while tossing lightly with garlic and butter for 3 more minutes. Remove from heat and set aside to cool.
Meanwhile make the Mustard Aioli. In a small bowl, whisk together mayonnaise, mustard, parsley and lemon juice.
Once cool, thread each tender onto a short skewer. Wrap half a slice of prosciutto around each tender. Serve with Mustard Aioli.