Chicken Spiedini With Amogio Sauce Food

CHICKEN SPIEDINI WITH AMOGIO SAUCE

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!

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.

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.

AMOGIO SAUCE AND MARINADE

Steps:

• Mix all ingridients in medium sauce pan over medium-high heat.
• Bring to a boil and simmer on low for 3-5 minutes.
• Serve immediately over pasta or meat as a sauce, or let stand for 30 minutes to cool before using as a marinade.