CHEF JEFF — ONE BYTE AT A TIME: Grilled Chicken SpiediniYou don’t have to go out to eat for this Italian delicacy.
By: Herald Staff Report,
You don’t have to go out to eat for this Italian delicacy.
Grilled Chicken Spiedini
½ cup lemon juice
3 tablespoons grated lemon zest, divided
1 tablespoon olive oil
2 tablespoons chopped pickled pepperoncini
4 boneless, skinless chicken breast halves
2/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
2 garlic cloves, minced
Combine lemon juice, 1 tablespoon zest, oil. Remove 2 tablespoons, stir in pepperoncini. Set aside. Place remainder in zip-top bag. Add chicken. Refrigerate, marinate 30 minutes. Place crumbs, cheese, parsley, remaining zest, garlic in pie dish; blend. Remove breasts from marinade. Coat with crumb mixture. Cut into 1-inch thick slices. Place on metal skewers. Preheat grill to medium-high. Burn coals to white ash. Grill meat until thermometer registers 170 degrees, turning once. Put on platter. Drizzle with pepperoncini mixture.
Yield: Serves 4.
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