Chicken Spiedini Recipe

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

2 pounds (1 kilogram) boneless skinless chicken breast

¼ cup (60 mls) olive oil

2 tablespoons (30 mls) lemon juice

2 garlic cloves

1 tablespoon fresh parsley

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

1 egg

1 cup bread crumbs

¼ cup (1 ounce) grated Parmesan cheese (Parmigiano Reggiano cheese)

1 teaspoon salt

¼ teaspoon freshly ground black pepper

Olive oil (for frying or to drizzle on chicken if baking)

Directions

Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, parsley, and red pepper flakes in a small bowl. Set aside

Cut the chicken breast into large 1-inch (2.5cm) pieces.

In a non reactive shallow dish, combine the chicken with the marinade, cover with plastic wrap and refrigerate for 30 minutes.

Remove the marinated chicken from the fridge. Add the egg in and mix until well combined.

Combine the bread crumbs, grated Parmigiano Reggiano cheese, salt and pepper on a wide plate.

Remove 4 to 5 pieces of chicken from the marinade/egg mixture and add into the seasoned bread crumbs.

Toss and press the bread crumbs on so that all sides are coated with the crumb mixture.

Thread the coated chicken pieces onto wooden skewers (4-5 pieces of chicken on each skewer).

Repeat with remaining chicken. You should make 12 skewers in total. Discard any leftover marinade/egg mixture.

These chicken spiedini can be cooked in two ways - shallow fry or bake in the oven.

To shallow fry

Pour enough olive oil to cover the bottom of a large skillet to a depth of about ¼ inch (6 mm). Place the pan over medium high heat. The oil needs to be hot enough so that you hear the sizzle as soon as the chicken spiedini go in but not so hot that the oil smokes.

Add 4 or 5 skewers to the hot oil. The number of skewers you can cook at one time will depend on the size of your skillet. Don’t crowd the pan.

Turn the skewers over regularly as they brown and cook through which will be about 7-8 minutes.

Repeat with remaining skewers adding more oil if necessary. It may also be necessary to wipe out the skillet with a thick bunch of paper towels if a lot of crumbs come off and burn in the oil.

To oven bake

Preheat the oven to 350ºF/180ºC.

Arrange the chicken spiedini on a large baking sheet with low sides. Don’t cram the spiedini on the baking sheet. If necessary use another baking sheet.

Drizzle olive oil over the chicken. You’ll use about ¼ - ⅓ cup of olive oil to drizzle.

Bake in the preheated oven for 20 - 30 minutes turning the skewers halfway through the cooking time.

Serve with lemon wedges and my garlic butter sauce.

Nutrition

• Calories: 652 kcal
• Total Fat: 37 g
• Saturated Fat: 7 g
• Unsaturated Fat: 28 g
• Trans Fat: 0.03 g
• Cholesterol: 192 mg
• Sodium: 1754 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 55 g