Skip to main content

Chicken Spedini

Chicken Spedini is a great recipe that looks like a lot more work than it really is. If you've never had it before it's basically a thin chicken breast, breaded and topped with proscuitto before rolling and grilling. It's cut in to smaller pieces resulting in less cooking time - a great weeknight meal with a simple side, or fancy enough to make a more special meal out of it!Chicken Spedini
Source: Dierberg's School of Cooking (local grocery store with fantastic recipes!)
Ingredients
4 boneless, skinless chicken breast halves (about 1 pound)
2/3 cup dry bread crumbs
1/3 cup grated parmesan cheese
1 tablespoon chopped fresh Italian parsley
2 teaspoons grated lemon peel
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter or margarine, melted

Directions
- 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 picks, if needed. Cut into 1-inch thick pieces; thread onto metal skewer.
- Remove wooden picks. Repeat with remaining chicken.
- Grill or broil as directed below.
Makes 4 servings

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.

TO BROIL Place skewers on greased broiler pan and broil about 4 inches from heat source for 4 to 5 minutes per side.

Comments

  1. Mmm it's like an Italian bacon wrapped chicken so it has to be good!

    ReplyDelete

Post a Comment

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…