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Italian Chicken Spiedini




Source of Recipe


Joey's Restaurant, on the east side of Milwaukee, WI


List of Ingredients




Serves: 4

1/4 cup onion, chopped
4 tsp. olive or cooking oil
4 boneless skinless chicken breast halves
4 Mozzarella cheese slices
1/2 tsp. garlic powder
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1/2 cup fine dry breadcrumbs
1/4 cup dry sherry or chicken broth
1/2 tsp. onion salt
2 tbsp. Romano cheese, grated
4 tsp. butter
Hot cooked fettuccine, optional
Fresh oregano sprigs, optional

Recipe



Grease a 12x7x2-in. baking dish with some oil; set aside.

Cook onion in 1 tsp. of the oil for 3-5 minutes or until tender.

Rinse chicken; pat dry. Place each breast half between pieces of plastic wrap. Pound into a 1/8-in. thick rectangle. Remove wrap. Brush tops of chicken breasts with remaining 3 tsp. of olive oil.

On boned side of each breast half, place a slice of cheese and 1/4 of the cooked onion.

In a small bowl, combine garlic powder, oregano and pepper. Sprinkle evenly over chicken breast halves.

Fold in sides and bottom of chicken breast halves; roll up, jelly-roll style, pressing edges to seal. Coat each roll with breadcrumbs. Place in prepared baking dish.

Drizzle with sherry or chicken broth over top. Sprinkle with onion salt and Romano. Place 1 tsp. of butter on each roll.

Bake at 375ºF. for 20-25 minutes or untill no longer pink.

Serve with pasta and garnish with oregano, if desired.