What sauce would you make/serve to dip chicken tenders into wrapped in basil and prosciutto?

Because I’m not having a particularly original kind of day, marinara with lots of parmesan is what comes to my mind first. I’m hoping that someone else will have a better thought. That dish sounds yummy!

Maybe a honey mustard type sauce?

I think a spaghetti type sauce is the most natural pairing, but in addition, you could make a simple curry sauce with mayonnaise, curry powder (about 2–3 teaspoons) and a tablespoon or more of a packaged chutney. A packaged barbeque sauce would be a third alternative.

Something tomato based.

Well, a creamy mushroom and garlic dip would go nicely with that.
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Mushroom and garlic dip:
(maybe add crushed Chillies to give it an OOMPH for flavour!)
Ingredients:
12 ounces of portobello mushrooms. ( finely chopped )
1 and 1 / 2 ounces of pure unsalted butter
2 ounces of olive oil
8 ounce package of cream cheese. I always use plain cream cheese so I can blend other flavors as I wish when making a really good mushroom dip.
8 ounces of sour cream.
1 clove of garlic ( diced ) – More Garlic for stronger taste
2 ounces of your favorite cooking wine
4 tablespoons of minced onion.

Directions:
Place your butter and olive oil in a cooking pan and allow to melt on medium heat. Add your portobello mushrooms and cooking wine and garlic and cook until the mushrooms are browned and the garlic has caramelized. In a mixing bowl put your cream cheese, sour cream, and minced onion and mix thoroughly. Then add the mushroom mixture and mix again thoroughly for your really good mushroom dip.
Allow your really good mushroom dip to cool to room temperature storing in the fridge. Serve with your chicken.
I’ve actually made this dip and it is delicious.
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OR
How about a pepper sauce, if you make it thick enough it can be used as a dip too.
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Peppercorn Sauce: (I’ve never made this one particularly as my wife makes her own variation of a pepper sauce and her recipe is a state secret! apparently)

Peppercorn sauce recipes offer several options that will enable you to tailor the taste of the sauce to your liking. Ingredients such as peppercorns and cream should be tweaked accordingly, if you like your sauce mild go easy on the peppercorns. If your watching your fat intake reduce the cream or remove it completely.
Ingredients:
2 or 3 tablespoons whole black peppercorns
1 tablespoon whole butter
1 tablespoon minced shallots
1 teaspoon minced garlic
2 cups knorr brown sauce (prepared)
3 tablespoons brandy
½ cup heavy cream (optional)
1 bay leaf
salt to taste

Directions:
Crush the black peppercorn until they are coarsely ground and reserve. Prepare the Knorr brown sauce according to directions and reserve keeping warm. In a small sauce pan melt the whole butter over a medium low flame adding both the garlic and the shallots. Sauté the shallots and the garlic for about 1 minute while stirring add the ground peppercorns and continue to saute on a medium low flame for another 30 seconds or so. Add all remaining ingredients and let simmer for 30 to 40 minutes on a low flame. Thicken it up to use as a dip!

Makes 2.5 cups sauce
Source(s):

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How about a small selection of different dips on the table – maybe 4 different kinds from the ideas you get?

Green Chile.

For my personal tastes, since you have the fat and salt of the prosciutto and I’m presuming breaded chicken fingers, I’d go with a low-fat sauce (the creamy mushroom one sounds good, but it’d be too much for me with this particular food). So I’ll echo a tomato-based sauce.. it’s a natural pairing, the basil is a perfect match for tomato.

Thanks for all the tips so far – Keep them coming! By the way these are not breaded chicken fingers, they are the actual tenders cut off the bottom of the chicken breasts.

I would tend to go spicy, hot mustard, chillies, horse radish, etc, best provide a milder alternative for those who don’t want there sinuses opened.

I would go with a mustard sauce using a good French dijon mustard with mayo.

Bleu cheese made with buttermilk and some lemon juice or pepperocini juice squeezed in to make a thinner spicy sauce.

Carefull to not cover up the flavors too much with a sauce.

Place the following ingredients in a blender and blend until smooth: a can of spinach, drained, 3 cloves garlic, ½ teaspoon basil, ¼ cup extra virgin olive oil, ⅓ cup grated Parmesan cheese

personally i like sweet bbq sauce with mine