The first thing you will need to do is make Basil Oil. Combine 1/3 cup fresh basil, 1/2 cup extra-virgin olive oil and 1 to 2 cloves of minced garlic (it all depends on how much you love garlic) in the bowl of a food processor; purée until smooth and season with salt and freshly ground pepper. Using one large, boneless, skinless chicken breast halve per person, cut each breast into large cubes. Drop these into a bowl or zip-lock bag and drizzle enough of the basil oil over the chicken to coat. I have used the chicken immediately at this point, but if you can marinate it, refrigerated, for several hours, so much the better. Soak 10-inch wooden skewers in a pan of water before threading the chicken onto the skewer (this step prevents the wood skewer from catching on fire). Wrap each chicken cube in a piece of pancetta (Italian bacon) and tuck a small basil leaf inbetween the two before sliding onto the skewer. I use 5 pieces of chicken per skewer. Grill over a low flame.
And I forgot to mention... everyone who has eaten this, loves it!