Grilled Chicken Spiedini

[The Big Pig]

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.

[The Big Pig]

• 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.

[lwest99]

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.

[Luck91]

Yum. Looks damn good.

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

[bknox]

Excellent! That looks and I am guessing tastes GREAT!

[Finney]

Man Bryan, I'm glad you brought this one back to the suface.... I hadn't seen it before.

Thanks

[BrisketBelly]

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!

[BrisketBelly]

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.