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Chicken Spedini

You'll need about 4 good sized boneless chicken breasts for this one. After you clean them, dry them and stick them in the freezer for about 8 minutes. Take them out, lay them flat and slice them parallel to the cutting board and open them up.

Use a meat mallot, or, the bottom of a heavy glass, pound gently each slice to where it is thin enough. Then salt and pepper lightly each slice and set aside.

In a bowl, mix together really well:

1 cup of seasoned bread crumbs
1/2 cup of parmagiano cheese
1/2 cup of virgin olive oil
1/8 cup fresh chopped parsley
2 cloves fresh chopped garlic
1/4 cup of finely chopped onions
salt and pepper to taste

If you have to, add a little extra olive oil to make moist, but not soaked. Lay out a slice of the chicken and place a dollop of the mixture, spread and press down with fingers. Add a piece of provolone cheese and a slice of prosciutto ham in the center and roll up. Put a bay leaf inbetween each chicken spedini (not inside the spedini but on top).. Place the rolled up chicken Spedini in a Pam or Olive Oil sprayed baking dish and repeat this process. If you have any of the mixture left, sprinkle a little on top.

Then cover and put the baking dishin into the oven at 325 degrees for 60 minutes.

Then uncover and bake at 300 degrees for 10 more! Mama Mia! Remove the bay leaves and discard.

Serve them with a garnish of fresh parsley and a slice of lemon. Maybe a small side order of your favorite pasta!

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