Prep Time: 45 mins | Cook Time: 1 hr | Total Time: 1 hr 45 mins | Servings: 4 people
This easy recipe for chicken spiedini is a must try and guarantee the best chicken spiedini with amogio sauce you’ll ever make! Everyone also says that this is a million better than what they get from their local restaurant.
Ingredients
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Chicken Spiedini:
2 cloves garlic, minced
2 lbs chicken breasts, skinless and boneless
1/3 c Parmesan cheese, grated
1 c. bread crumbs
1 tbsp fresh Italian parsley
2 tbsp olive oil
2 tbsp butter
2 tsp lemon zest
Amogio Sauce:
1/2 c. butter
1 c. olive oil
1 tbsp garlic
1 tbsp parsley
1/2 c. lemon juice
1 tbsp basil, chopped
1/2 tsp red chili pepper flakes
1/2 tsp each salt & pepper
How to make Chicken Spiedini with Amogio Sauce
Chicken Spiedini:
Step 1: Grate the Parmesan cheese and zest of lemon using a Microplane. Using a garlic press, press the garlic (or chop). Then, chop the parsley.
Step 2: In a shallow pan, place the cheese, lemon zest, bread crumbs, parsley, and garlic. Mix well until combined and set aside.
Step 3: Place the chicken in a plastic bag, making sure to remove the air from the bag. Then, gently pound the chicken using a meat mallet to about 1/4 to 1/2-inch thickness. Take the chicken out of the bag and slice it into 1 1/2 width strips to make 12 pieces.
Step 4: Add the olive oil to a shallow bowl, then add the melted butter.
Step 5: Dip the chicken strips in the butter/oil mixture one at a time. Then dredge into the breadcrumbs, evenly coating the chicken. Into a ball, gently roll three chicken strips individually and prick with a skewer. Set aside. To ensure the chicken will fit into the pan, cut the excess kabob off.
Amogio Sauce:
Step 6: Whisk the extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, red pepper, chili flakes in a medium saucier pan over medium heat until the mixture starts to boil. Then, take the pan off the heat.
Step 7: Over the chicken skewers, spoon just enough sauce to cover the bottom of the baking dish. Place in the oven and bake for about 15 minutes at 400 degrees F. Flip the chicken and continue baking for 15 minutes more.
Step 8: Take the baking pan out of the oven and very carefully tip the pan upward. Then, take some of the amogio sauce using a spoon and drizzle it on top of the chicken. Place the baking pan back into the oven and resume baking for another 15 minutes.
Step 9: Meanwhile, cook the Angel Hair Pasta following the package directions. Drain the pasta when done and return it to the pan. Over the pasta, pour the amogio sauce and toss to coat.
Step 10: In a serving dish, ladle the pasta. Serve with the chicken. Enjoy!
Ingredients
- Chicken Spiedini:
- 2 cloves garlic, minced
- 2 lbs chicken breasts, skinless and boneless
- 1/3 c Parmesan cheese, grated
- 1 c. bread crumbs
- 1 tbsp fresh Italian parsley
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tsp lemon zest
- Amogio Sauce:
- 1/2 c. butter
- 1 c. olive oil
- 1 tbsp garlic
- 1 tbsp parsley
- 1/2 c. lemon juice
- 1 tbsp basil, chopped
- 1/2 tsp red chili pepper flakes
- 1/2 tsp each salt & pepper
Instructions
Chicken Spiedini:
Step 1: Grate the Parmesan cheese and zest of lemon using a Microplane. Using a garlic press, press the garlic (or chop). Then, chop the parsley.
Step 2: In a shallow pan, place the cheese, lemon zest, bread crumbs, parsley, and garlic. Mix well until combined and set aside.
Step 3: Place the chicken in a plastic bag, making sure to remove the air from the bag. Then, gently pound the chicken using a meat mallet to about 1/4 to 1/2-inch thickness. Take the chicken out of the bag and slice it into 1 1/2 width strips to make 12 pieces.
Step 4: Add the olive oil to a shallow bowl, then add the melted butter.
Step 5: Dip the chicken strips in the butter/oil mixture one at a time. Then dredge into the breadcrumbs, evenly coating the chicken. Into a ball, gently roll three chicken strips individually and prick with a skewer. Set aside. To ensure the chicken will fit into the pan, cut the excess kabob off.
Amogio Sauce:
Step 6: Whisk the extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, red pepper, chili flakes in a medium saucier pan over medium heat until the mixture starts to boil. Then, take the pan off the heat.
Step 7: Over the chicken skewers, spoon just enough sauce to cover the bottom of the baking dish. Place in the oven and bake for about 15 minutes at 400 degrees F. Flip the chicken and continue baking for 15 minutes more.
Step 8: Take the baking pan out of the oven and very carefully tip the pan upward. Then, take some of the amogio sauce using a spoon and drizzle it on top of the chicken. Place the baking pan back into the oven and resume baking for another 15 minutes.
Step 9: Meanwhile, cook the Angel Hair Pasta following the package directions. Drain the pasta when done and return it to the pan. Over the pasta, pour the amogio sauce and toss to coat.
Step 10: In a serving dish, ladle the pasta. Serve with the chicken. Enjoy!
