Original to the Blog

Jen’s Chicken Spiedini

Posted by Rebecca C. Walden on

As promised, I’m sharing my college friend Jen’s Chicken Spiedini recipe. I made it tonight, and it was just as good as I remember, when this sweet friend drove to my house all the way from Prosper just to make me a home-cooked meal during the height of breast cancer treatment. Pssst! Before you bring food, please do this!

I will say that I did take some liberties with it, because I did not have the time or patience to let the chicken marinate overnight. So it was a rapid 45-minute chill in the fridge and everything still turned out great.

Even the picky Walden came wandering into the kitchen, beckoned by the delicious aromas wafting from our oven. And HE ATE IT (victory is mine!)

I’m also not a big fan of chopping up raw chicken, so I skipped that part and just marinated the chicken breasts straight from the package. Again, the finished result was not only pretty to look at, it was also pretty darn delish.

 I hope you enjoy this recipe!

Jen's Chicken Spiedini
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Jen’s Chicken Spiedini

Recipe by Jennifer FantlCourse: Original to the BlogCuisine: Main Dish, AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 4-5 chicken breasts

  • Marinade:

  • 1 cup olive oil

  • 1 cup white wine (Chardonnay)

  • 1/2 cup freshly shredded Parm

  • 1/2 cup Italian breadcrumbs

  • 1/2 tsp sea salt

  • 1/2 tsp freshly ground pepper

  • Few dashes of ground cayenne pepper

  • 2 tbsp freshly chopped parsley

  • Bread Crumb Mixture:

  • 1/2 cup freshly shredded Parm

  • 1/2 cup Italian breadcrumbs

  • 1/2 tsp salt

  • 1/2 tsp fresh ground pepper

  • Few dashes of ground cayenne pepper

  • 2 tbsp fresh parsley

  • Lemon Butter:

  • 1/2 stick butter

  • 1-2 tsp lemon juice

  • Garlic Parm Spaghetti (or Angel Hair):

  • 1/4 cup butter

  • 2-3 tbsp olive oil

  • 1/4 cup Parmesan, freshly shredded

  • 1/2 tsp salt

  • 1/2 tsp freshly ground pepper

  • Dash of ground cayenne pepper

  • Dash of onion powder

Directions

  • Cut chicken into 1-2 inch pieces. 
  • Combine marinade and toss cut up chicken pieces in marinade. Refrigerate 5-6 hours (or overnight if possible).  
  • Combine bread crumb mixture and roll chicken pieces in it. 
  • Lay the breaded pieces on a broiler pan sprayed with Pam. Bake 35-45 min at 350. 
  • Optional – Ladle lemon butter over lightly over before serving over garlic Parmesan spaghetti. 

Notes

  • If you don’t have time to marinate overnight, the dish still turns out very tasty. I marinated mine for only 45 minutes and it was scrumptious!
  • To balance out the main course and heaviness of the pasta, serve with freshly sautéed spinach or roasted broccoli florets.

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