- Preheat oven to 220°C (425°F).
- In a small bowl, combine the honey, vinegar, and garlic. Set aside.
- Place a strip of prosciutto on a work surface and place a chicken cube at one end. Roll prosciutto around chicken cube. Thread a pear cube onto a wooden skewer followed by a piece of prosciutto-wrapped chicken. Repeat this operation 12 times.
- Place brochettes on a baking sheet lined with foil and oiled. Brush generously with honey mixture on all sides. Bake in oven 10 minutes. Brush again midway through cooking.
- Increase oven temperature to 260°C (500°F) and bake another 5 minutes or until chicken is cooked and lightly caramelized.
- In the meantime, combine the mustard and honey in a small bowl. Set aside.
- Serve mini brochettes hot with honey dipping sauce.
Variation:
Replace chicken cubes with shrimp or large scallops. For the dipping sauce, replace 15 mL (1 tbsp.) of mustard with the same amount of mayonnaise.
CHEF'S SECRETS: Rest wooden skewers on the edge of the baking sheet so they don't be come sticky.