Chicken Spiedini Recipes

CHICKEN SPIEDINI RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Cut chicken breast into 1-inch cubes and add to large bowl. Season with 1/4 tsp salt and 1/2 tsp pepper (keep remaining for breading) and add in olive oil and white wine. Stir to combine, cover and refrigerate for 20 minutes.
• While the chicken is marinading, combine remaining salt and pepper, red pepper flakes, parsley, garlic powder, Italian bread crumbs, Panko, Parmesan cheese into a bowl and stir to combine. Set aside.
• Once chicken has marinaded remove from the fridge and add in the dry ingredients and stir until all chicken is well coated. Spray skewers with cooking spray and skewer chicken cubes on until none remain. Pat on fallen breading if desired.
• Heat your grill or grill pan to medium-high heat and spray with cooking spray to avoid bread crumbs from sticking. Add skewers to heat and cook 4 minutes each side or until internal temperature reads 165 degrees. If they are getting too charred place them on a cooler part of the grill until cooked through.
• To serve remove chicken from skewers and drizzle with Lemon Butter Sauce. Enjoy!

DUSTIN'S CHICKEN SPIEDINI

Steps:

• Preheat oven to 350 degrees F.
• Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

FABULOUS GRILLED CHICKEN SPIEDINI

Steps:

• 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.
• Tightly roll up and secure with wooden toothpicks, if needed.
• Cut into 1-inch-thick pieces; thread onto metal 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.
• Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.

CHICKEN SPIEDIE

Steps:

• Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
• Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
• Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.

CHICKEN SPEDINI

Steps:

• For the chicken and stuffing: Preheat the oven to 375 degrees F.
• In a saucepan, heat 1 tablespoon of the oil on medium-high heat for 2 minutes. Then add the tomatoes and onions and stir. Cook this mixture until softened, 4 to 5 minutes. Season with salt and pepper and finish with minced parsley. Remove from the heat, stir and let cool. Drain off any excess liquid.
• Slice a pocket in each breast from the top area next to the drumette three-quarters into the breast towards the tip. Fill each pocket with about 2 tablespoons stuffing and pat flat to ensure even cooking.
• Warm an oven-safe nonstick pan over medium-high heat with the remaining 1 tablespoon olive oil for 2 minutes. Sprinkle the breasts with salt and pepper. Add the breasts to the pan, skin-side first, and allow to sear until the skin is browned, 2 to 3 minutes. Flip and cook on the second side for 2 minutes, and then place in the oven and finish for 8 to 10 minutes. Let the chicken rest until plating; keep the oil in the pan.
• For the pasta: Place the heated chicken pan again over medium heat and add the onions. Cook, stirring, until softened, 3 to 4 minutes. Finally, reduce the heat to low, add the tomato sauce and stir to warm for 3 to 4 minutes. Add the pasta, stir and warm. Saucing the pasta should take 3 to 4 minutes. Add the Parmesan and stir.
• Portion the pasta onto individual plates and top with a stuffed breast. Top with some Parmesan Cream and drizzle with olive oil. Garnish with parsley.
• In a saucepan over medium-high heat, add the butter and cook until melted. Reduce the heat to medium, add the flour and cook, stirring, to create a roux; cook until the roux is a pale blond color. Reduce the heat to low, add the milk and cook, stirring, until thickened. Finally, add the cheese to the milk mixture one cup at a time, stirring until all the cheese has been added and well blended. Taste and season with salt and pepper, and then remove from the heat. Continue to stir to ensure consistency and to allow the mixture to cool.

GRILLED CHICKEN SPIEDINI

Steps:

• Combine lemon juice, 1 T lemon zest and olive oil.
• Remove 2 T lemon juice mixture and stir in pepperoncini; set aside.
• Place remaining mixture into zip-top bag and add chicken. Seal and refrigerate 30 minutes.
• Place bread crumbs, cheese, parsley, and remaining 2 T lemon zest and garlic cloves in a shallow dish.
• Remove chicken breasts from marinade and cut into 1 inch thick slices.
• Place chicken in crumb mixture, coating well.
• Carefully thread chicken onto metal skewers.
• Grill over medium high for 9-12 minutes or until internal temperature registers 170°F, turning once.
• Place on a serving platter and drizzle with pepperoncini mixture.