Ingredients
1 1/2 pounds boneless, skinless chicken breasts
24 pearl onions
salt to taste (recommend sea salt)
3 very thin slices prosciutto (about 1 ounce), cut into 1" squares
1 bunch sage leaves, stemmed (24 leaves)
freshly ground black pepper
24 stiff sprigs fresh rosemary or bamboo skewers, each about 5" long
 
For basting:
1 clove garlic, chopped
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon water
 
Cooking Instructions
1. Wash and trim the chicken breasts and cut into 3/4" cubes. Set aside.

2. Place the onions in a saucepan with cold salted water to cover. Bring to a boil. Cook the onions until just tender, about 5 minutes. Drain well, refresh under cold water and drain again. Peel the onions.
3. If using rosemary, strip the bottom 2 to 3 inches of leaves off the stems.

4. Assemble the spedini. Skewer the chicken and onions on the rosemary or bamboo skewers, placing prosciutto and sage leaves between each. Use a slender bamboo skewer to make starter holes in the chicken and onions.

5. Make the basting mixture. In the bottom of a bowl, mash the garlic and salt to a smooth paste with the back of a wooden spoon. Stir in the lemon juice, oil and water.

6. Preheat the grill to high. Grill the spedini until the chicken is cooked through, about 3 to 4 minutes per side, basting with the garlic mixture.