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Category: Poultry
Prep Time: Cook Time: Total Time:
Zias, a popular restaurant on the Hill in St Louis, MO., uses provel in the grilled chicken dish . You can simply substitute mozzarella for the provel.
1 1/4 pounds chicken breast tenderloins
2/3 cup bottled sweet Italian salad dressing
or bottled Italian salad dressing
3/4 cup seasoned fine dry bread crumbs
3/4 cup halved fresh mushrooms
2 cloves garlic, minced
1 Tbsp butter
1/4 cup coarsely chopped prosciutto
3/4 cup shredded provel or mozzarella cheese
(3 oz)
1 lemon, quartered
Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.
For a charcoal grill: Grill skewers on the rack of an uncovered grill directly over medium coals for 10-12 minutes or until chicken is no longer pink (170), turning once halfway through grilling. (for a gas grill: preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed above).
In a large skillet, cook mushrooms and garlic in hot butter about 5 minutes or until mushrooms are just tender, stirring occasionally. Add prosciutto; cook and stir for 2 minutes more.
To serve: Remove chicken from skewers; arrange on a plate. Sprinkle chicken with half of the cheese. Spoon on the mushroom mixture. Sprinkle with the remaining cheese. Squeeze some lemon over each serving.
makes 4 servings
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Chicken Spiedini
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Category: Poultry
Prep Time: Cook Time: Total Time:
Zias, a popular restaurant on the Hill in St Louis, MO., uses provel in the grilled chicken dish . You can simply substitute mozzarella for the provel.
1 1/4 pounds chicken breast tenderloins
2/3 cup bottled sweet Italian salad dressing
or bottled Italian salad dressing
3/4 cup seasoned fine dry bread crumbs
3/4 cup halved fresh mushrooms
2 cloves garlic, minced
1 Tbsp butter
1/4 cup coarsely chopped prosciutto
3/4 cup shredded provel or mozzarella cheese
(3 oz)
1 lemon, quartered
Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.
For a charcoal grill: Grill skewers on the rack of an uncovered grill directly over medium coals for 10-12 minutes or until chicken is no longer pink (170), turning once halfway through grilling. (for a gas grill: preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed above).
In a large skillet, cook mushrooms and garlic in hot butter about 5 minutes or until mushrooms are just tender, stirring occasionally. Add prosciutto; cook and stir for 2 minutes more.
To serve: Remove chicken from skewers; arrange on a plate. Sprinkle chicken with half of the cheese. Spoon on the mushroom mixture. Sprinkle with the remaining cheese. Squeeze some lemon over each serving.
makes 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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