Fabulous Grilled Chicken Spiedini
This recipe recreates a favourite restaurant dish of Italian-style chicken spiedini. Thin chicken breasts are coated in a mixture of seasoned breadcrumbs, parmesan, parsley, lemon zest, and garlic, then rolled, skewered, and grilled. It's an ideal choice for a summer barbecue. For a quicker version, you can grill the coated chicken without rolling and skewering it. The recipe serves four people and takes about 40 minutes to prepare and cook.
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 grated lemons, rind of
- 2 garlic cloves, minced
- 2 tablespoons olive oil (see note)
- 2 tablespoons butter, melted (see note)
Method
- Put the chicken breasts between two sheets of plastic wrap and gently pound them with a mallet until they are very thin, approximately 1/8 inch thick.
- Mix together the breadcrumbs, grated parmesan cheese, chopped parsley, lemon peel, and minced garlic on a sheet of waxed paper.
- Combine the olive oil and melted butter in a shallow dish.
- First dip each chicken piece into the butter and oil mixture, then coat it thoroughly with the prepared crumb mixture.
- Roll up each coated chicken breast tightly and use wooden toothpicks to secure them if necessary.
- Slice each rolled chicken breast into 1-inch-thick pieces and thread these pieces onto a metal skewer.
- Take out any wooden toothpicks used earlier.
- Continue this process with all the remaining chicken.
- For grilling, position the skewers on a lightly greased grill rack over medium hot coals.
- Cover the grill and cook the skewers for 5 minutes on each side, until the chicken is fully cooked.
- Note: You can use 1/4 cup of buttermilk instead of the butter and oil mixture to lower the fat and calorie content.
Nutrition (per serving)
Sodium667800 mg
Recipe details
CategoryChicken Breast
AuthorChris from Kansas
