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.


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


Limoncello Infused Raisins

  • 1/2 Cup California golden raisins
  • 2/3 Cup limoncello
  • 2 lemon slices, about 1/4-inch thick with seeds removed

Nutrition Facts Per Serving

Calories 340 (Calories from Fat 10%); Total Fat 4 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 80; Sodium 710; Potassium 550; Total Carbohydrate 47; Dietary Fiber 1; Sugars 41; Protein 31; Calcium 41; Iron 2;

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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.