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Thread: Grilled Chicken Spiedini

  1. #1
    Administrator BBQ Jedi The Big Pig's Avatar
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    Default Grilled Chicken Spiedini

    Grilled Chicken Spiedini

    Ingredients:
    • 4 boneless skinless chicken breast halves
    • 2/3 cup Italian seasoned breadcrumbs
    • 1/3 cup grated parmesan cheese
    • 1 tablespoon chopped fresh parsley
    • 2 teaspoons lemon rind, grated
    • 2 garlic cloves, minced
    • 2 tablespoons olive oil
    • 2 tablespoons butter, melted
    Instructions:
    1. Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
    2. On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
    3. In shallow dish, combine olive oil and melted butter.
    4. Dip chicken into butter mixture; coat with crumb mixture.
    5. Tightly roll up and secure with wooden toothpicks, if needed.
    6. Cut into 1-inch-thick pieces; thread onto skewer.
    7. Remove wooden picks.
    8. Repeat with remaining chicken.
    9. To grill; Place skewers on lightly greased grid over medium hot coals.
    10. Cover and grill for 5 minutes per side or until chicken is cooked through.
    Last edited by The Big Pig; 07-04-2010 at 04:55 PM.
    Paul Ostrom
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  2. #2
    Administrator BBQ Jedi The Big Pig's Avatar
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    Default Illustrated Instructions

    • Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).

    • On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
    • In shallow dish, combine olive oil and melted butter.
    • Dip chicken into butter mixture; coat with crumb mixture. Place 2 slices of prociutto ham on each breaded chicken breast (delicious recipe modification).
    • Tightly roll up and secure with wooden toothpicks, if needed.





    • Cut into 1-inch-thick pieces; thread onto skewer.
    • Remove wooden picks.
    • Repeat with remaining chicken.

    • To grill; Place skewers on lightly greased grid over medium hot coals.
    • Cover and grill for 5 minutes per side or until chicken is cooked through.
    • While chicken is cooking, whip up some alfredo style white sauce to serve with the spiedini (can also serve fettucini to accompany spiedini). I used 1 stick of butter, 1 8 oz. package of cream cheese, 1 cup of heavy cream, and 1 cup of parmesian cheese for this sauce.

    • Remove chicken spiedini from skewers when done.
    • Apply white sauce and serve.


    Last edited by The Big Pig; 07-04-2010 at 04:57 PM.
    Paul Ostrom
    The Pickled Pig BBQ Team
    www.thepickledpig.com



    CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle

    There is room for all Gods creatures, right next to the potato salad and the cole slaw.

  3. #3
    Registered Member BBQ Jedi lwest99's Avatar
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    I made these again for guests the other night and they are incredible. Thanks for such a great recipe. I also like the alfredo sauce. It was very good.
    Lee West
    The Pickled Pig
    Lenexa KS

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    Registered Member BBQ Jedi
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    Yum. Looks damn good.

    Capers? No Capers? My eyes are telling my taste buds this might be better with capers.

  5. #5
    Registered Member BBQ Chef bknox's Avatar
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    Excellent! That looks and I am guessing tastes GREAT!
    Bryan Knox
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    Registered Member BBQ Jedi Finney's Avatar
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    Man Bryan, I'm glad you brought this one back to the suface.... I hadn't seen it before.

    Thanks
    Chris

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    Registered Member Spice Weasel BrisketBelly's Avatar
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    I made these today and really liked them. I also made the cheese sauce and while it was also good, I preferred them without it. There is a good amount of cheese in the breading already and gives a nice flavor mixed in with the lemon zest. I ended up eating most of it without the sauce and since I have a few left over, I am going to try them with a marinara sauce over pasta. Thanks for the recipe!
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    Registered Member Spice Weasel BrisketBelly's Avatar
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    I took my leftovers and put them over linguine and marinara and it was awesome. If I do this dish again, I will do it with the red sauce and pasta. Good stuff.
    Member KCBS - CBJ 51155
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