Italian Recipes - Chicken Spiedini

Ingredients       

• 1 1/4 pounds chicken breast tenderloins

• 2/3 cup bottled sweet Italian salad dressing or clear Italian salad dressing

• 3/4 cup seasoned fine dry bread crumbs

• 3/4 cup halved fresh mushrooms

• 2 cloves garlic, minced

• 1 tablespoon butter

• 1/4 cup coarsely chopped prosciutto

• 3/4 cup shredded provolone or mozzarella cheese (3 ounces)

• 1 lemon, quartered

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Method:

1. 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.

2. Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five or six long metal skewers, thread chicken, accordion-style, leaving a 1/4-inch space between pieces.

3. Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through grilling.

4. Meanwhile, in a large skillet cook mushrooms and garlic in hot butter about 5 minutes or just until mushrooms are tender, stirring occasionally. Add prosciutto; cook and stir for 2 minutes more.

5. Remove chicken from skewers; arrange on a serving plate. Sprinkle chicken with half of the cheese. Spoon mushroom mixture over chicken. Sprinkle with remaining cheese. Squeeze lemon over individual servings.

OVEN DIRECTIONS: Prepare as directed through step 2. Preheat oven to 375°F. Arrange skewers in a 15x10x1-inch baking pan. Bake about 15 minutes or until chicken is tender and no longer pink (170°F). Continue as directed in steps 4 and 5.