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Prep Time: 25 Minutes Cook Time: 9 Minutes |
Ready In: 34 Minutes Servings: 6 |
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I had never had spiedini before, but found this recipe in the paper. Makes nice kabobs and the pepperoncini really add flavor. Great served over angel hair pasta. Ingredients:
1/2 cup lemon juice |
3 tablespoons lemon zest, grated and divided |
1 tablespoon olive oil |
2 tablespoons pickled pepperoncini peppers, chopped |
4 boneless skinless chicken breast halves |
2/3 cup italian seasoned breadcrumbs |
1/3 cup parmesan cheese, grated |
1 tablespoon parsley, chopped |
2 garlic cloves, minced |
Directions:
1. Combine lemon juice, 1 T lemon zest and olive oil.
2. Remove 2 T lemon juice mixture and stir in pepperoncini; set aside.
3. Place remaining mixture into zip-top bag and add chicken. Seal and refrigerate 30 minutes.
4. Place bread crumbs, cheese, parsley, and remaining 2 T lemon zest and garlic cloves in a shallow dish.
5. Remove chicken breasts from marinade and cut into 1 inch thick slices.
6. Place chicken in crumb mixture, coating well.
7. Carefully thread chicken onto metal skewers.
8. Grill over medium high for 9-12 minutes or until internal temperature registers 170°F, turning once.
9. Place on a serving platter and drizzle with pepperoncini mixture.
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