Speedy Spiedini

Life around here must be pretty boring lately. I feel like all I have to share this week are various recipes. I would tell you about the funny things we did at my parents’ house over the weekend, but after each antic my Mom would yell “Don’t blog that!” so I have nothing good to share. I suppose I will talk about my chicken spiedini instead.

I fell in love with chicken spiedini a long time ago. It seems like everyone has a different recipe for the skewered chunks of chicken, often times doused in an amogio type sauce. Rumor has it that chicken spiedini originated in Kansas City (at Garozzo’s). Whether or not that is true, I don’t care. It tastes really good and there are very easy ways to make it at home.

I skip the skewering. Waste of time. Which would probably disqualify it from being a “spiedini” but, again, I don’t care. I also skip cutting the chicken into smaller pieces. The size of the tenders works just fine. I bake my chicken instead of grilling. This is easier for me because I can pop it in the oven and forget about it for 20 minutes. My main focus is on the amogio sauce. Again, various recipes exist.

Hmmm. I wonder if I will get a spiedini-slap-in-the-face for all the ways I have changed things up? Eh, whatever. I don’t care.

All you need:

Spiedini:
Boneless, skinless chicken breast tenders
Panko or Italian style breadcrumbs
Eggs

Amogio Sauce:
Garlic
Butter
Olive Oil
Lemon
Crushed Red Pepper
Salt & Pepper

Dip chicken in egg, dip in bread crumbs, dip in egg, dip in bread crumbs. Bake at 375 for 20-25 min (until cooked through). While chicken is cooking, melt butter and olive oil on stove top, squeeze in some lemon juice and stir in chopped garlic* and seasonings. Keep on low until time to serve. Drizzle over chicken. Boom. Done. Easy, speedy and delicious.

*I use a lot of garlic. A lot. Enough to keep vampires, co-workers, spouses and friends away for days.