1 1/4 pounds chicken breast tenderloins
2/3 cup bottled sweet Italian salad dressing or bottled Italian salad dressing
3/4 cup seasoned fine dry bread crumbs
3/4 cup halved fresh mushrooms
2 cloves garlic, minced
1 tablespoon butter
1/4 cup coarsely chopped prosciutto
3/4 cup shredded provel or mozzarella cheese (3 ounces)
1 lemon, quartered
Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
Drain chicken, discarding dressing. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.
For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)
Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter over medium heat about 5 minutes or until mushrooms are just tender, stirring occasionally. Add prosciutto; cook and stir for 2 minutes more.
Arrange skewers in a 15x10x1-inch baking pan. Bake about 15 minutes or until chicken is no longer pink (170 Degrees F).
Per Serving: cal. (kcal) 471, Fat, total (g) 22, chol. (mg) 113, sat. fat (g) 6, carb. (g) 22, Monosaturated fat (g) 6, Polyunsaturated fat (g) 6, sugar (g) 4, pro. (g) 46, vit. A (IU) 243, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 14, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1820, Potassium (mg) 491, calcium (mg) 212, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet