Preheat grill to medium-high. Brush grill grate with oil.
For the marinade, whisk together oil, lemon juice, rosemary, garlic, salt, and pepper in a bowl.
For the chicken, wrap each tender with a slice of prosciutto, then thread, accordion-style, onto rosemary stems or skewers. Place skewers in a shallow dish; drizzle with some of the marinade, reserving 2–4 Tbsp. to drizzle over tenders after grilling. Place a strip of foil on grill to shield ends of rosemary skewers from flames.
Grill tenders, uncovered, until cooked through, 2–3 minutes per side. Remove skewers from grill; drizzle with reserved marinade.
FOR THE GARLIC FRENCH BREAD:
4 Tbsp butter
1 1/2 tsp minced garlic
Pinch of Cayenne pepper
8 slices French Baguette (1 1/2 in thick)
Minced Lemon Zest
Chopped fresh Cilantro
Preheat grill to medium-high.
Melt, butter in a saucepan over medium heat. Add garlic and cayenne; cook until fragrant, 1 minute.
Dip one side of baguette slices in butter mixture; grill, butter side down, covered, about 1 minute. Top baguette slices with zest and cilantro before serving.
Served with Creamy cucumber, radish and tomato chopped salad.
Paired with Terra Alpina Pinot Grigio: see recipe here.