"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Spiedini Recipe

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This recipe for Chicken Spiedini, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Castaneda
Added: Monday, May 1, 2006


3 large boneless chicken breasts
6 oz. Asiago cheese (cut into cubes)
¾ c. extra virgin olive oil
2 c. seasoned bread crumbs
1 large sweet yellow onion
3 garlic gloves
Red pepper flakes

Preheat oven to 350º
  • Clean chicken and pound each breast flat. Cut chicken into 1 ½ inch (wide) strips and cut length in ½. Roll strips with a cube of Asiago in the middle, securing with a toothpick.
  • Pour ½ cup olive oil and seasoned bread crumbs into separate bowls. (add few dashes of red pepper flakes for more of a kick) Take each chicken / asiago roll and drench in olive oil then coat with breadcrumbs and set aside.
  • Preheat Large skillet (medium high) on stove with 1-2 turns of olive oil, adding minced garlic and red pepper flakes. Place chicken on skillet, cooking each side for only a few minutes. This step is not trying to cook the chicken all the way through, but to only crust the outside.
  • Spray baking pan with cooking spray (or grease by some other means). When outside of chicken rolls are slightly browned, transfer them to the baking pan. Sauté the Onions (cut into thick strips) in the skillet used for the chicken, adding more olive oil / red pepper flakes if necessary. When Onions become slightly translucent, pour them on top of the chicken in the baking pan.
  • Place baking pan in preheated oven and bake for about 15 minutes, or until chicken is cooked through, cheese is melted and bread crumbs are golden brown.
  • Serve with orzo or risotto and side of sautéed asparagus with hollandaise sauce




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