Chicken Spiedini
found at What’s Gaby Cooking?
Ingredients
- Chicken Spiedini:
- What it took for 4:
- * 2 pounds roma tomatoes, roughly chopped
- * 1 Tbs. butter
- * 1/4 cup chicken stock
- * 2 Tbs. sugar
- * 1 pinch coarse salt
- * 1 pinch freshly ground pepper
- * 2 boneless skinless chicken breasts, cut into bite-sized chunks
- * 1 cup whole-wheat breadcrumbs
- * 1/4 cup freshly chopped parsley, plus more for garnish
- * 1/4 cup freshly grated parmesan cheese
- * 2 tsp lemon zest
- * 2 cloves garlic, minced
- * 4 Tbs. extra-virgin olive oil, divided
- * 2 Tbs. butter, melted
- * 1 pound spaghetti
- * 2 Tbs lemon juice for spritzing
- * coarse salt and pepper
Instructions
- Start by stewing your tomatoes. Add the chopped tomatoes to a saucepan and simmer on low for 15 minutes. Increase the heat, toss in the butter, stock, sugar, salt and pepper and simmer for 45 more minutes.
- In a shallow dish, combine the breadcrumbs, parmesan, lemon zest, garlic and a tiny pinch of salt and pepper.
- In another, combine 2 Tbs. oil and melted butter.
- Dredge the chicken pieces through the butter/oil mixture, then through the breadcrumb mixture. Place pieces on wooden skewers.
- Heat the remaining 2 Tbs. oil in a medium skillet over medium-high. Cook the chicken until golden brown on all sides and cooked through, about 8 minutes total.
- Cook the pasta until it reaches al dente. Drain and add to the tomato sauce. Toss to combine.
- Serve chicken spiedini over a bed of spaghetti. Garnish with more parsley, freshly grated parmesan and for the sake of the babies, more lemon juice!
