Limoncello Chicken
Rinse chicken and place in a gallon-size resealable bag. Add limoncello, lemon juice, salt, pepper flakes and shallots. Seal bag and turn several times to mix ingredients; refrigerate overnight. Remove chicken from bag and discard marinade. Wrap prosciutto around chicken breasts and secure with toothpicks. Grill over medium heat for about 15 minutes, turning several times, until chicken is cooked through and prosciutto is crispy.
Limoncello Infused Raisins
While chicken is cooking, stir raisins, limoncello and lemon slices together in a small saucepan. Bring to boil; reduce heat and simmer for 10 minutes or until most of the limoncello is absorbed by the raisins. Press the lemon slices with the back of a spoon several times to release juices. Spoon over chicken and sprinkle with rosemary to serve.
Ingredients
Limoncello Chicken
- 4 small boneless, skinless chicken breasts
- 1/2 Cup limoncello (lemon liqueur)
- 1/4 Cup fresh lemon juice
- 3/4 Teaspoon salt
- 3/4 Teaspoon red pepper flakes
- 2 medium shallots, minced
- 6 to 8 very thin slices prosciutto
- chopped fresh rosemary
Procedure
Limoncello Infused Raisins
- 1/2 Cup California golden raisins
- 2/3 Cup limoncello
- 2 lemon slices, about 1/4-inch thick with seeds removed