2 lbs. skinless chicken breasts (boneless) cut into 24 small pieces (1 1/2 inches in small)
1 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 tsp. chopped fresh rosemary
1 clove garlic, grated
1/4 tsp. red pepper flakes
I use Kosher salt
4 oz. fontina cheese, cut up into 24 cubes
24 thin slices prosciutto ( 6 oz.)
1 pint grape tomatoes

1. Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with olive oil, vinegar, rosemary, garlic, red pepper flakes and a pinch of salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining items.
2. Thread the chicken bundles onto 10 inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until prosciutto is crisp and the chicken is cooked through, about 10 minutes.