Ingredients
2
boneless, skinless chicken breast halves, cut into 1/2- to 3/4-inch pieces (36 pieces)
1/2
cup Italian dressing
14
to 16 cremini mushrooms, cut into 1/4-inch slices
6
ounces sliced cooked deli ham, cut into 1-inch-wide strips
4
fresh basil leaves, finely sliced
Preparation
Place chicken pieces in shallow bowl. Pour dressing over chicken. Cover and refrigerate 30 minutes to marinate.
Heat oven to 425°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray. Place 1 chicken piece on each mushroom slice; wrap with ham strip. Place seam side down (mushroom on bottom) in pan. Drizzle with remaining marinade in bowl.
Bake 10 to 12 minutes or until chicken is no longer pink in center. Place basil on top of each bite. Spear bites with toothpicks if desired.
