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Chicken Spedini!

6 - 4 oz. boneless and skinless chicken breasts 4 tbsp. extra virgin olive oil 6 tbsp. butter 1 cup Italian breadcrumbs + more for dredging 1/2 cup shredded Provolone cheese 1/4 cup prepared Marinara sauce

We lik e t with s o serve th is d autéed spinac ish h.!
1/4 cup minced Prosciutto 2 tsp. toasted pine nuts 1 tbsp. pesto 5 turns fresh ground black pepper 1 tsp. fresh chopped garlic 1 tbsp. minced red onion 1 cup Italian white wine Juice of 1 lemon 3/4 cup strong chicken broth 2 tbsp. pureed roasted red pepper 6 inch bamboo skewers

Heat oven to 350 deg. In a bowl make dressing by mixing together breadcrumbs, provolone cheese, Marinara sauce, Prosciutto, pine nut, pesto, black pepper, garlic, red onion and 1 tbsp. olive oil. Set aside. Brush oil on the skin side of the breast and dredge oiled side in bread crumbs. Place breast flesh side up and spread with ½ cup of the stuffing. Starting with narrow part and roll up breast. Repeat with all breasts. Place 2 breasts on each skewer and press lightly into breadcrumbs. Heat a 12 inch sauce pan, add 2 tbsp. olive oil and 2 tbsp. butter. Brown the skewers of chicken to a golden brown on both sides, remove to a baking dish and finish in oven for 8-10 minutes. Remove most of the oil from the pan, deglaze with white wine and reduce by half. Add lemon juice, chicken broth and roasted red peppers and heat. Just before service blend in ¼ stick on butter to finish the sauce and correct the seasoning. Cut breasts in half on an angle, arrange on heated platter and dress with sauce, then drizzle with pesto. BUON APPETITO Don’t feel like cooking tonight. Make a reservation 314.647.6222