Prep Time: 45 mins | Cook Time: 1 hr | Total Time: 1 hr 45 mins | Servings: 4 people
This is a very popular dish served in Italian restaurants. Tender and juicy chicken Spiendini with Amogio sauce served over pasta. Whip this up any time for a filling meal that your entire family will surely love!
Ingredients
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Chicken Spiedini:
2 tbsp olive oil
2 tbsp butter
2 lbs. chicken breasts, skinless and boneless
1/3 c Parmesan cheese, grated
2 tsp lemon zest
2 cloves garlic, minced
1 c. bread crumbs
1 tbsp fresh Italian parsley
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 in a Microplane. Then, chop the parsley and chop or press the garlic.
Step 2: In a shallow bowl, place the cheese, lemon zest, bread crumbs, parsley, and garlic. Mix well until combined and set aside.
Step 3: In a gallon plastic bag, place the chicken and gently pound using a meat mallet to about 1/4-1/2-inch thickness. Then, slice the chicken into 1 1/2 width strips to make 12 pieces.
Step 4: Add the olive oil to a shallow bowl. Melt the butter and add to the bowl with olive oil.
Step 5: Dip each chicken strip in the butter/oil mixture, then dredge in breadcrumbs, evenly coating the chicken. Individually roll 3 chicken strips into a ball, then prick with a skewer. Set aside. For the chicken to fit in the baking pan, just cut the excess kabob. For this recipe, I use a rectangular baker.
Amogio Sauce:
Step 6: Whisk the extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, and red pepper, chili flakes in a medium saucier pan over medium heat until the mixture starts to boil. Then, quickly take the pan off the heat.
Step 7: Over the chicken skewers, spoon just enough Amogio sauce to cover the bottom of the baking pan.
Step 8: Bake in a preheated 400 degrees F for about 15 minutes. Flip the chicken and resume baking for additional 15 minutes. Remove from the oven and tip the pan upward very carefully. Spoon some of the Amogio sauce and drizzle it over the chicken. Place in the oven and bake for 15 minutes more.
Step 9: Following the package directions, cook the Angel Hair Pasta. Drain when done and return to the pan. Over the pasta, pour the Amogio sauce and toss well. Transfer the pasta to a serving dish. Serve with the chicken. Enjoy!
Ingredients
- Chicken Spiedini:
- 2 tbsp olive oil
- 2 tbsp butter
- 2 lbs. chicken breasts, skinless and boneless
- 1/3 c Parmesan cheese, grated
- 2 tsp lemon zest
- 2 cloves garlic, minced
- 1 c. bread crumbs
- 1 tbsp fresh Italian parsley
- 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 in a Microplane. Then, chop the parsley and chop or press the garlic.
Step 2: In a shallow bowl, place the cheese, lemon zest, bread crumbs, parsley, and garlic. Mix well until combined and set aside.
Step 3: In a gallon plastic bag, place the chicken and gently pound using a meat mallet to about 1/4-1/2-inch thickness. Then, slice the chicken into 1 1/2 width strips to make 12 pieces.
Step 4: Add the olive oil to a shallow bowl. Melt the butter and add to the bowl with olive oil.
Step 5: Dip each chicken strip in the butter/oil mixture, then dredge in breadcrumbs, evenly coating the chicken. Individually roll 3 chicken strips into a ball, then prick with a skewer. Set aside. For the chicken to fit in the baking pan, just cut the excess kabob. For this recipe, I use a rectangular baker.
Amogio Sauce:
Step 6: Whisk the extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, and red pepper, chili flakes in a medium saucier pan over medium heat until the mixture starts to boil. Then, quickly take the pan off the heat.
Step 7: Over the chicken skewers, spoon just enough Amogio sauce to cover the bottom of the baking pan.
Step 8: Bake in a preheated 400 degrees F for about 15 minutes. Flip the chicken and resume baking for additional 15 minutes. Remove from the oven and tip the pan upward very carefully. Spoon some of the Amogio sauce and drizzle it over the chicken. Place in the oven and bake for 15 minutes more.
Step 9: Following the package directions, cook the Angel Hair Pasta. Drain when done and return to the pan. Over the pasta, pour the Amogio sauce and toss well. Transfer the pasta to a serving dish. Serve with the chicken. Enjoy!
