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Chicken Spiedini

This meal looks like it takes a lot of effort, but it is so simple! Use homemade or packaged breadcrumbs for this delicious masterpiece. Homemade breadcrumbs give this a softer texture, but you can control the seasonings so much more. Finally, these skewered chicke pinwheels are drizzled with fresh squeezed lemon juce and butter and served hot with alfredo cavatelli and steamed broccoli. #Sonomnom4u #YummySpiedini #Spiedini #ChickenSpiedini

3 boneless skinless chicken breasts

2 cups fresh breadcrumbs

2 lemons, cut in half for juice

1 stick butter, melted

fresh basil

fresh parsley

wooden or metal skewers. (Soak wooden skewers in water for at least 30 minutes. Spray metal skewers with oil spray first.)

Cut chicken into 1/4" thick strips.

Put cut chicken strips in a zipper bag. Pound the bag of chicken strips with a large mallet, but don't pound too hard otherwise the strips will break too much.

Pour bread crumbs in zipper bag with the chicken and shake to coat all pieces of chicken.

Pull one strip out at a time and roll up. Place rolled, coated chicken strip on skewer, so skewer goes through all rolled parts of the pinwheel.

Repeat with each chicken strip, cutting chicken in half if pinwheels are too long. Fill each skewer and place them on a place, coated with parchment.

Drizzle the skewers with olive oil and squeeze juice from the fresh cut lemons over all the skewers. Grill on hot grill until chicken internal temp reaches 165° F.

Remove from grill and pour melted butter over the top of all the spiedini skewers. Squeeze more fresh lemon juice over the melted butter drizzled skewers, garnish with fresh basil and parsley and serve hot with Alfredo Shells and Steamed Broccoli with Butter Drizzle . Careful if you used metal skewers!!!! Use a pot holder to hold skewers and a fork to drag meat off the skewer and onto the pate before serving.

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