For the marinade:
1/3 cup extra virgin olive oil
3 tbsp. fresh lemon juice
3 tbsp. chopped fresh rosemary
2 tbsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
For the chicken:
8 chicken tenders
8 slices prosciutto
Preheat grill to medium-high heat.
Whisk together oil, lemon juice, rosemary, garlic, salt, and pepper for marinade in a bowl; set aside. Reserve rosemary stems to use as skewers, if desired.
Wrap each tender with a slice of prosciutto. Fold tenders accordion-style and secure with a rosemary stem or long wooden pick. Place skewers in a shallow dish; drizzle with some of the marinade, reserving 2-4 tbsp. for drizzling over tenders after grilling. Place a strip of foil on grill to shield ends of rosemary skewers from flames.
Grill tenders, uncovered, over direct heat on both sides, 2-3 minutes per side. Remove from skewers from grill' drizzle with reserved marinade.