8/2/2019 Chicken Spedini

1/1

Dont feel like cooking tonight. Make a reservation 314.647.6222

Chicken Spedini6 - 4 oz. boneless and skinless chicken breasts4 tbsp. extra virgin olive oil

6 tbsp. butter

1 cup Italian breadcrumbs + more for dredging

1/2 cup shredded Provolone cheese

1/4 cup prepared Marinara sauce

Heat oven to 350 deg.

In a bowl make dressing by mixing together breadcrumbs, provolone cheese, Marinara sauce, Prosciutto, pine nut, pesto,black pepper, garlic, red onion and 1 tbsp. olive oil. Set aside.

Brush oil on the skin side of the breast and dredge oiled side in bread crumbs.

Place breast flesh side up and spread with cup of the stuffing. Starting with narrow part and roll up breast. Repeat with al

breasts. Place 2 breasts on each skewer and press lightly into breadcrumbs.

Heat a 12 inch sauce pan, add 2 tbsp. olive oil and 2 tbsp. butter. Brown the skewers of chicken to a golden brown on both

sides, remove to a baking dish and finish in oven for 8-10 minutes.

Remove most of the oil from the pan, deglaze with white wine and reduce by half. Add lemon juice, chicken broth androasted red peppers and heat. Just before service blend in stick on butter to finish the sauce and correct the seasoning.

Cut breasts in half on an angle, arrange on heated platter and dress with sauce, then drizzle with pesto.

BUON APPETITO

1 cup Italian white wineJuice of 1 lemon

3/4 cup strong chicken broth

2 tbsp. pureed roasted red peppe

6 inch bamboo skewers

1/4 cup minced Prosciutto2 tsp. toasted pine nuts

1 tbsp. pesto

5 turns fresh ground black pepper

1 tsp. fresh chopped garlic

1 tbsp. minced red onion

Weliketoservethisdish

withsautedspinach.