Prep Time: 45 mins | Cook Time: 1 hr | Total Time: 1 hr 45 mins | Yield: 4 Servings
Enjoy this Italian dish in the comfort of your home! Chicken and pasta, what’s not to love? Try this recipe now! Try not to eat them all in one sitting!
Ingredients:
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Chicken Spiedini:
1/3 c Parmesan cheese, grated
2 cloves garlic, minced
1 c bread crumbs
2 lbs. of chicken breasts, skinless and boneless
2 tsp lemon zest
2 tbsp olive oil
2 tbsp butter
1 tbsp fresh Italian parsley
Amogio Sauce:
1 tbsp basil, chopped
1/2 tsp each salt & pepper
1/2 tsp red chili pepper flakes
1 tbsp parsley
1/2 c butter
1/2 c lemon juice
1 tbsp garlic
1 c olive oil
Directions:
For Chicken Spiedini:
Grate the Parmesan cheese with a Microplane, zest the lemon, then chop the garlic and parsley.
In a mixing bowl, add the chopped garlic, chopped parsley, cheese, lemon zest, and bread crumbs. Stir everything until well incorporated.
Wrap each chicken breast with plastic, then use a meat mallet to gently pound each to about 1/2-inch thick. Slice them into small strips.
In a heat-proof bowl, add butter and let it melt in the microwave. Stir in the olive oil until well incorporated.
Coat each chicken strip with the butter-oil mixture and bread crumbs. Remove excess crumbs by shaking them.
Roll a chicken strip into a ball, then seal it with a skewer. Repeat with the rest.
For the Amogio Sauce:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Add salt, pepper, basil, lemon juice, butter, extra-virgin olive oil, garlic, parsley, and red pepper flakes into a saucepan. Stir everything until well incorporated.
Turn the heat to medium and let the mixture boil.
Pour the Amogio Sauce on top of the chicken making sure that they are coated. Bake for 15 minutes.
Flip the chicken and bake the other side for 15 more minutes or until they turn golden brown.
Cook the pasta according to the package instructions. Drain.
Add the sauce over the pasta, then toss to coat
Top each serving of pasta with the chicken. Enjoy!
Ingredients
- Chicken Spiedini:
- 1/3 c Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 c bread crumbs
- 2 lbs. of chicken breasts, skinless and boneless
- 2 tsp lemon zest
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp fresh Italian parsley
- Amogio Sauce:
- 1 tbsp basil, chopped
- 1/2 tsp each salt & pepper
- 1/2 tsp red chili pepper flakes
- 1 tbsp parsley
- 1/2 c butter
- 1/2 c lemon juice
- 1 tbsp garlic
- 1 c olive oil
Instructions
For Chicken Spiedini:
Grate the Parmesan cheese with a Microplane, zest the lemon, then chop the garlic and parsley.
In a mixing bowl, add the chopped garlic, chopped parsley, cheese, lemon zest, and bread crumbs. Stir everything until well incorporated.
Wrap each chicken breast with plastic, then use a meat mallet to gently pound each to about 1/2-inch thick. Slice them into small strips.
In a heat-proof bowl, add butter and let it melt in the microwave. Stir in the olive oil until well incorporated.
Coat each chicken strip with the butter-oil mixture and bread crumbs. Remove excess crumbs by shaking them.
Roll a chicken strip into a ball, then seal it with a skewer. Repeat with the rest.
For the Amogio Sauce:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Add salt, pepper, basil, lemon juice, butter, extra-virgin olive oil, garlic, parsley, and red pepper flakes into a saucepan. Stir everything until well incorporated.
Turn the heat to medium and let the mixture boil.
Pour the Amogio Sauce on top of the chicken making sure that they are coated. Bake for 15 minutes.
Flip the chicken and bake the other side for 15 more minutes or until they turn golden brown.
Cook the pasta according to the package instructions. Drain.
Add the sauce over the pasta, then toss to coat
Top each serving of pasta with the chicken. Enjoy!
