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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-08-2007, 10:26 AM   #1
The Pickled Pig
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Default Grilled Chicken Spiedini



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Unread 12-08-2007, 10:31 AM   #2
Sledneck
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will you share the recipe?
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Unread 12-08-2007, 10:34 AM   #3
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Quote:
Originally Posted by Sledneck View Post
will you share the recipe?
Grilled Chicken Spiedini

Ingredients:

  • 4 boneless skinless chicken breast halves
  • 2/3 cup Italian seasoned breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons grated lemons, rind of
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
Instructions:
  1. Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
  2. On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
  3. In shallow dish, combine olive oil and melted butter.
  4. Dip chicken into butter mixture; coat with crumb mixture.
  5. If desired, place a couple of slices of ham and/or cheese on each breast.
  6. Tightly roll up and secure with wooden toothpicks, if needed.
  7. Cut into 1-inch-thick pieces; thread onto metal skewer.
  8. Remove wooden picks.
  9. Repeat with remaining chicken.
  10. To grill; Place skewers on lightly greased grid over medium hot coals.
  11. Cover and grill for 5 minutes per side or until chicken is cooked through.
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Unread 12-08-2007, 10:36 AM   #4
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Default The Sauce

The sauce I made is a heavy, crude Alfredo style sauce.

1 stick butter
1 8 0z. package of cream cheese
1 cup of heavy cream
1 cup parmesian cheese

A thinner/lighter sauce would work well with this dish.
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Unread 12-08-2007, 10:38 AM   #5
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That looks good and sounds like something I'd try...thanks for sharing.
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Unread 12-08-2007, 07:28 PM   #6
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drool mod.... looks good. thanks for sharing the recipe
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