Chicken Spiedini with Garlic Amogio Sauce

Recipe

Main Dish
Chicken Spiedini with Garlic Amogio Sauce

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Chicken spiraled with cheese and basil leaves on metal skewers and topped with fresh basil

User Rating

4.18 out of 5 stars
Rate it:
28 ratings

Recipe Data

4
Servings
25min
Prep
45min
Total

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    Description

    Make the garlicy Amogio sauce ahead, so you can have these ready in 30 minutes.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Chicken
    Hy-Vee olive oil nonstick cooking spray
    4(5-to-6-oz) skinless, boneless chicken breast halves
    1(0.8-oz) pkg fresh basil leaves
    4metal skewers
    c.Hy-Vee grated Parmesan cheese
    Rosemary Amogio Sauce
    ¼ c.Hy-Vee Select extra virgin olive oil
    2 tbsp.fresh lemon juice
    1 ½ tsp.garlic, minced
    1 ½ tsp.shallot, chopped
    1 ½ tsp.fresh rosemary, chopped
    ¼ tsp.Hy-Vee crushed red pepper
    ¼ c.Hy-Vee butter
    Hy-Vee kosher sea salt, to taste
    Hy-Vee ground black pepper, to taste

    Things To Grab

    • Rimmed baking sheet
    • Aluminum foil
    • Small saucepan
    • 2 small bowls
    • Cutting board
    • Plastic wrap
    • Meat mallet
    • Silicone pastry brush
    • Meat thermometer

    Directions

    1. Preheat oven to 450 degrees. Line a rimmed baking pan with foil; lightly coat with cooking spray. 

    2. Prepare Rosemary Amogio Sauce: Combine olive oil, lemon juice, garlic, shallot, rosemary, and crushed red pepper in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; stir in butter, salt, and pepper to taste. Split into two small bowls, reserving one half for serving.

      Hyvee Culinary Expert Tip
      To avoid cross-contamination, it's important to split the sauce sauce into two separate bowls. Use the silicone pastry brush to spread sauce onto raw meat, then place the silicone brush, small bowl, and any remaining sauce that has had contact with raw chicken into the sink and wash thoroughly.
      Hy-Vee Test Kitchen
    3. Place chicken pieces on a cutting board; cover with plastic wrap. Pound chicken with flat side of a meat mallet to 1/4-inch thickness. Cut chicken into 1-inch strips. Top each strip with basil and tightly roll up. Thread chicken rolls onto skewers. Place on prepared baking pan.
    4. Brush skewers with one half Rosemary Amogio sauce. Bake, uncovered about 15 minutes or until chicken is done (165 degrees), turning once. During the last two minutes of baking, sprinkle chicken with Parmesan cheese.
    5. Serve reserved Rosemary Amogio with chicken.

    Nutrition facts

    Servings

    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 105mg
    • Sodium: 250mg
    • Total Carbohydrates: 2g
    • Protein: 35g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 6%
    0%
    Iron 15%
    0%
    Calcium 8%

    Recipe Source:

    August Seasons 2017.