Bob Correll
R.I.P. 3/31/2022
I promise, if this looks good to you, and you try it and don't like it, let me know and I will donate to TVWB the cost of your chicken.
Chicken spiedini is found in about every Italian restaurant in the St Louis area, and there's a ton of them here.
Normally I just chunk the breasts, marinate in Italian dressing, roll in a 50/50 mix of plain panko crumbs & canned Parmesan, skewer and grill.
This time I was shooting for restaurant style.
Started with 3 half breasts cut in half thick wise then flattened.
Dipped in a mix of butter and evoo.
Lemon-pepper Panko crumbed, with fresh grated Parmesan.
Rolled.
Cut each roll in thirds, skewered, propped on the grate flips to start over a single layer of K-blue.
Then down on the grate.
Plated with a lemon wedge and bow-tie pasta.
This pic is prior to spooning some melted butter with minced garlic over the chicken,
The very best I've ever made, and it was on par with the best I've ever had from restaurants, and Jo Anne agreed!
Thanks for the visit, and Happy Weekend everyone!
Chicken spiedini is found in about every Italian restaurant in the St Louis area, and there's a ton of them here.
Normally I just chunk the breasts, marinate in Italian dressing, roll in a 50/50 mix of plain panko crumbs & canned Parmesan, skewer and grill.
This time I was shooting for restaurant style.
Started with 3 half breasts cut in half thick wise then flattened.
Dipped in a mix of butter and evoo.
Lemon-pepper Panko crumbed, with fresh grated Parmesan.
Rolled.
Cut each roll in thirds, skewered, propped on the grate flips to start over a single layer of K-blue.
Then down on the grate.
Plated with a lemon wedge and bow-tie pasta.
This pic is prior to spooning some melted butter with minced garlic over the chicken,
The very best I've ever made, and it was on par with the best I've ever had from restaurants, and Jo Anne agreed!
Thanks for the visit, and Happy Weekend everyone!
