CHICKEN SPIEDINI RECIPE WITH LEMON BUTTER SAUCE
This easy Grilled Chicken Spiedini Recipe is the best summer grill recipe! This family favorite is sure to be a crowd pleaser!
Provided by Caitlyn Erhardt
Categories Main Course Main Dish
Time 40m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 499 kcal, Carbohydrate 12.5 g, Protein 50.6 g, Fat 26.2 g, SaturatedFat 6.9 g, Cholesterol 145 mg, Sodium 732 mg, Fiber 1 g, Sugar 1.4 g, ServingSize 1 serving
GRILLED CHICKEN SPIEDIES
The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT27m
Yield 6
Number Of Ingredients 14
Steps:
- Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
- Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
- Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
- Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.
Nutrition Facts : Calories 874.8 calories, Carbohydrate 73.2 g, Cholesterol 140.1 mg, Fat 41 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 8.6 g, Sodium 1277.8 mg, Sugar 8 g
SPIEDINI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 28m
Yield 10 to 12 skewers
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill to medium heat.
- Bring a pot of water to a simmer. Gently poach the sausages for 8 minutes. Remove the sausages from the water and allow to cool.
- Alternately skewer the bread and the sausage onto the rosemary branches.
- Grill skewers until bread is toasted and sausage is browned, about 7 to 10 minutes, brushing with olive oil if necessary. Serve immediately while warm or at room temperature.
CHICKEN SPIEDINI
Chicken tenders are marinated in Italian dressing, then coated in bread crumbs and grilled. They're served with a side dish of sauteed mushrooms, garlic, and prosciutto.
Provided by Midwest Living
Categories Food
Time 2h47m
Number Of Ingredients 9
Steps:
- Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
- Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.
- Grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or till chicken is tender and no longer pink (170 degree F), turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)
- Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter until mushrooms are just tender, about 5 minutes, stirring occasionally. Add prosciutto; cook and stir 2 minutes more.
- Remove chicken from skewers; arrange on a serving plate. Sprinkle the chicken with half of the cheese. Spoon the mushroom mixture over chicken. Sprinkle with the remaining cheese. Squeeze a lemon wedge over each serving. Makes 4 servings.
Nutrition Facts : Calories 471 calories, Carbohydrate 22 g, Cholesterol 113 mg, Fat 22 g, Protein 46 g, SaturatedFat 6 g, Sodium 1820 mg, Sugar 4 g
FABULOUS GRILLED CHICKEN SPIEDINI
We love having chicken spiedini at a local italian restaurant. I found this recipe in our local newspaper and gave it a try. We thought it was great and I hope you will too. It's a good choice for a summer cook-out. If I am short on time, I prepare the chicken as directed, but skip the rolling/skewering and simply grill it. Just as tasty and very easy.
Provided by Chris from Kansas
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 360.2, Fat 19.1, SaturatedFat 7, Cholesterol 98.3, Sodium 667.8, Carbohydrate 14.6, Fiber 1, Sugar 1.2, Protein 31.3
CHICKEN SPIEDINI WITH AMOGIO SAUCE
Chicken Spiedini with Amogio Sauce is a very popular dinner at Italian restaurants. This dish can be made right at home with this easy recipe .
Provided by jettskitchen.com
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- This recipe used plain breadcrumbs but if you have Italian breadcrumbs on hand that will work fine too.Using a microplane grate parmesan cheese and zest lemon. Chop parsley and either chop garlic or press with a garlic press.Combine cheese, lemon zest, bread crumbs, parsley and garlic in a shallow pan. Mix well and set aside.
- To avoid any salmonella issues remove chicken from store bought package, place in a gallon plastic bag and seal making sure air has been expelled from bag. Please be sure to wash hands after handling raw chicken.Using a meat mallet, gently pound chicken in the baggie to nearly 1/4 to 1/2 inch thickness. Then remove chicken from bag and cut into 1 1/2 inch width strips making 12 pieces. By using a meat mallet this process will tenderize the chicken and also make for an even bake.
- In a shallow bowl add olive oil. Over medium melt butter over low heat and then add to bowl of olive oil.Taking one chicken strip at a time dip in butter/oil mixture then dip into bread crumbs making sure to coat chicken evenly. Gently roll 3 chicken strips individually into a ball, prick with skewer and set aside. Cut off excess kabob so chicken will fit in the baking pan. I use a rectangle baker like this.
- In a medium saucier pan combine extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, red pepper chili flakes and warm over medium heat until it begins to boil. Remove from heat.Spoon just enough Amogio sauce over chicken skewers to cover the bottom of the baking pan.
- Place chicken in a 400 degree fahrenheit preheated oven and bake for 15 minutes. Remove from oven and turn chicken over. Return to oven and bake another 15 minutes. Remove chicken from oven and carefully tip pan upward and using a spoon take some of the amogio sauce and drizzle over chicken. Return to oven and bake for 15 minutes.In the meantime, prepare Angel Hair Pasta according to package instructions.Once pasta is done, remove from heat, drain and return to pan. Pour amogio sauce over pasta and toss. Then place pasta in a serving dish.
- Remove chicken from oven and serve with pasta.
- Enjoy!
GRILLED CHICKEN SPIEDINI
I had never had spiedini before, but found this recipe in the paper. Makes nice kabobs and the pepperoncini really add flavor. Great served over angel hair pasta.
Provided by Zetty66
Categories Chicken
Time 34m
Yield 1 breast, 4 serving(s)
Number Of Ingredients 9
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.
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.
CUNETTO'S CHICKEN SPEDINI
I LOVE Cunetto's House of Pasta. I found this recipe at recipegoldmine.com. I havent tried it yet. Cooking time includes marinating time.
Provided by jrivera
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients (except butter and lemon juice) into a large bowl and marinate for 1 hour.
- Place the chicken on skewers and broil for 8-10 minutes.
- Prepare sauce by infusing together butter and lemon juice. Ladle over the cooked chicken and serve.
Nutrition Facts : Calories 619.8, Fat 56.9, SaturatedFat 17, Cholesterol 66.2, Sodium 518, Carbohydrate 12, Fiber 0.7, Sugar 2, Protein 10.8
SPEDINI
This is an excellent spedini recipe adapted from an Italian cookbook, but using sandwich steak, making it very easy and economical and very very tasty! Update: Try using a thin sliced sirloin steak for an incredible flavor!
Provided by Chef Annie Z
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound steak with a meat hammer to tenderize. Brush pounded steak with olive oil and crushed garlic. Stack and cover with plastic wrap and set aside.
- Slice raw bacon, fry and crumble, set aside.
- Mix the breadcrumbs, parmasan cheese, garlic and olive oil in a small bowl.
- Top each piece of steak with the breadcrumb mixture, sprinkle with some bacon and a slice of provolone cheese. Roll and close with toothpicks.
- Fry the spedini's in olive oil to brown.
- Pour 1/2 the marinara sauce in the bottom of a casserole dish. Place spedinis on sauce and pour the remainng sauce over the top.
- Bake 350 degrees for 30 minutes or until hot and cooked through.
- Great served over Angel Hair pasta.
Nutrition Facts : Calories 1360.9, Fat 103.2, SaturatedFat 34.8, Cholesterol 230.2, Sodium 2391.6, Carbohydrate 41.8, Fiber 4.9, Sugar 13.3, Protein 63.2
CHICKEN SPIEDIE
Provided by Food Network
Time 12h30m
Yield 6 servings
Number Of Ingredients 4
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.
GRILLED CHICKEN SPEDINIS
You can skewer these or leave the breasts whole and bake then broil, either way they are really good! On the grill or under the broiler!
Provided by Wildflour
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients, (except butter & lemon juice), in a large bowl or Ziploc baggie and marinate for 1 hour. (Yep, even the parmesan cheese and bread crumbs!).
- Place the chicken on skewers and broil for 8-10 minutes.
- Or cook on the grill, turning once or twice.
- *If using wooden/bamboo skewers, soak in water for 20-30 minutes before threading on chicken to prevent excessive burning.
- Sauce:.
- In small saucepan, melt butter and lemon juice over low heat. Drizzle over cooked chicken skewers when served. Serves 6.
Nutrition Facts : Calories 959.8, Fat 75.2, SaturatedFat 22.3, Cholesterol 193.2, Sodium 642.9, Carbohydrate 11.7, Fiber 0.7, Sugar 2, Protein 52.1
CHICKEN SPEDINI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
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.
SPEDINI
Steps:
- Place 1 slice of bread on working surface. Place 2 slices of prosciutto and 2 slices of mozzarella on top of bread. Place another slice of bread on top. Trim the crusts. Cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. Repeat using other 2 slices of bread, mozzarella, and prosciutto. Dredge each spedini in flour then dip in egg, covering all sides. Heat about 3 inches of vegetable oil in a large saute pan over high heat. Place spedini in pan and fry on both sides until brown. Place on serving plates and remove the toothpicks.
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CHICKEN SPIEDINI | GIADZY
From giadzy.com
4/5 (1)Category Appetizer, Main CourseAuthor Giada De LaurentiisCalories 293 per serving
- Place the cubed chicken in a medium bowl. To the bowl, add the oregano, red pepper flakes, salt, olive oil and lemon zest. Toss well to coat the chicken in the seasonings. Working one skewer at a time, thread one piece of chicken, followed by a piece of pancetta, then chicken, pancetta and lastly chicken. Continue with the remaining chicken and pork.
- Place the skewers on the hot grill pan and cook for 4 minutes per side, or until the chicken is browned and cooked through and the pancetta is golden brown and warmed through, 12 to 16 minutes. You can cover the skewers with a upside down rimmed baking sheet if desired to ensure they are cooked through Remove to a platter and allow to rest for 5 minutes before serving. Serve with lemon wedges if desired.
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Servings 4Category Appetizers,Entrees
- Dice chicken into ¼-in (0.5 cm) pieces. Place in a bowl with oil and mix until chicken is well coated. Add seasoning and mix until seasoning is distributed evenly on the chicken.
- Grill on medium-high heat, making sure to grill all sides of the chicken, approximately 2 minutes per side or until internal temperature reaches 165°F (74°C).
CHICKEN SPIEDINI: ITALIAN GRILLED CHICKEN SKEWERS - SHE ...
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5/5 (5)Total Time 53 minsCategory AppetizerCalories 52 per serving
- Slice chicken breasts in ¼ inch strips and place in the bowl with the marinade. If desired, you can also cut the chicken into cubes.
HEALTHY CHICKEN SPEDINI - HINT OF HEALTHY
From hintofhealthy.com
Cuisine American, ItalianTotal Time 40 minsCategory Dinner, Main CourseCalories 158 per serving
- Dice the chicken breast fillets into bite sized pieces. Place them in a bowl, and add the olive oil, lemon juice and herbs. Make sure to coat the pieces evenly with the sauce. Leave the chicken to marinade in a refrigerator for at least 30 minutes, or up to 4 hours.
- If you use wooden skewers, you will have to completely soak these in water for at least 30 minutes before continuing. This will prevent them from catching on fire while the chicken cooks. You don’t have to do this if you use metal skewers.
- Pierce the chicken pieces on skewers. You can now choose to cook them on a grill or in an oven.
- Grill chicken skewers at around 450 °F / 230 °C for about 5 minutes. Rotate the skewers every minute to grill them evenly. Chicken cooks faster than you’d think, so don’t leave them for too long.
CHICKEN SPIEDINI - PARENTS
From parents.com
Total Time 35 mins
- Place egg and breadcrumbs in separate shallow glass dishes. Dip chicken piece first in egg, then breadcrumbs to coat completely.
- Place 1 piece of cheese, 1 tomato wedge and 1 onion wedge on top of 1 chicken piece. Roll up chicken around the filling. Tie chicken securely in several places with kitchen string. Repeat with remaining chicken pieces.
- Meanwhile, heat gas grill to medium-high heat or prepare charcoal grill with medium-hot coals. Grill chicken pieces about 10 minutes per side, or until instant-read thermometer inserted into chicken registers 160°F.
CHICKEN SPIEDINI RECIPE - WHAT'S GABY COOKING
From whatsgabycooking.com
Reviews 29Estimated Reading Time 3 mins
- Start by stewing your tomatoes. Add the chopped tomatoes to a saucepan and simmer on low for 15 minutes. Increase the heat, toss in the butter, stock, sugar, salt and pepper and simmer for 45 more minutes.
- In a shallow dish, combine the breadcrumbs, parmesan, lemon zest, garlic and a tiny pinch of salt and pepper.
- Dredge the chicken pieces through the butter/oil mixture, then through the breadcrumb mixture. Place pieces on wooden skewers.
CHICKEN SPIEDINI - GRILLED CHICKEN SKEWERS - INSIDE THE ...
From insidetherustickitchen.com
5/5 (4)Calories 325 per servingCategory Main Course
- Add all the herbs, zest, olive oil and a good pinch of salt and pepper. Stir until thoroughly combined. You can use the chicken immediately or place in the fridge to marinate until you're ready.
- Heat the broiler (grill) to high. Thread the chicken onto the wooden skewers evenly and place on a baking tray.
AIR FRYER CHICKEN SPIEDINI - SIMPLY HAPPENINGS
From simplyhappenings.com
5/5 (1)Total Time 44 minsCategory Main DishesCalories 638 per serving
- Butterfly each chicken breast and then cut into long strips about 1" wide. If any strips are longer than about 4", slice them in half. Roll each strip and place 3-4 rolled pieces of chicken on a skewer.
- In a shallow dish, scramble eggs. In another dish, add breadcrumbs and a tablespoon of olive oil. Heat breadcrumbs in the microwave for 60-90 seconds, stirring every 30 seconds until lightly browned. Allow to cool before stirring in grated Parmesan, parsley, and garlic powder.
- Dip each chicken skewer in egg and then coat in breadcrumbs. Spray air fryer basket with cooking oil and place a single layer of skewers in the basket. Set the temperature to 375 degrees Fahrenheit and cook for 6 minutes. Flip skewers and cook 4-6 more minutes until browned and cooked through the center.
- In a saucepan, whisk together ingredients for sauce and bring to a simmer for 3-4 minutes. Serve over chicken skewers or over pasta.
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