Grilled Chicken Spiedini
"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."
- Ready In:
- 34mins
- Ingredients:
- 9
- Yields:
-
1 breast
- Serves:
- 4
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
- Combine lemon juice, 1 T lemon zest and olive oil.
- Remove 2 T lemon juice mixture and stir in pepperoncini; set aside.
- Place remaining mixture into zip-top bag and add chicken. Seal and refrigerate 30 minutes.
- Place bread crumbs, cheese, parsley, and remaining 2 T lemon zest and garlic cloves in a shallow dish.
- Remove chicken breasts from marinade and cut into 1 inch thick slices.
- Place chicken in crumb mixture, coating well.
- Carefully thread chicken onto metal skewers.
- Grill over medium high for 9-12 minutes or until internal temperature registers 170°F, turning once.
- Place on a serving platter and drizzle with pepperoncini mixture.
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