chicken spiedini amogio sauce

Chicken Spiedini with Amogio Sauce

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

Chicken Spiedini with Amogio Sauce is a popular entrée at Italian restaurants that can easily be made in your very own kitchen.

This will be one of your favorite recipes in the end. It’s easy to make and it’s super delicious. Actually, this recipe has received many comments of excellence not only on this site but also on my Pinterest account.

Now That’s Italian

Chicken Spiedini with Amogio Sauce is all about Italy! It is one of the most popular entrees at Italian restaurants. Now, you can make this very same entrée right in your own kitchen.

Spiedini is the Italian word meaning skewer or kebabs. Matter of fact, any meat on a skewer is considered a spiedini. Be it steak kebabs to corn dogs. Yep, they are on sticks. They’re Spiedini!

Amogio sauce is a traditional Italian sauce and marinade for chicken, fish and pasta making it a perfect pair for this dish.

Now, if you are looking for a complete Italian dinner you may want to start with an appetizer then check out my super easy recipe for Sicilian Garlic Dip also known as Italian Butter. Serve this dip with ciabatta bread, French bread, sourdough baguettes or any sliced bread of your choice.

I also have a homemade Caesar Salad Dressing recipe with homemade croutons that pairs very well with this dish.

Homemade ciabatta bread
Ciabatta Bread is perfect as a dipping bread.

Chicken Spiedini

This chicken spiedini recipe will serve up to four people. Therefore, purchase about 2 pounds of skinless boneless chicken breasts. Adjust recipe as needed when preparing a dish for more than 4 people.

Other ingredients include: freshly grated parmesan cheese, plain breadcrumbs, fresh Italian parsley, lemon zest from 1 lemon, minced garlic, extra-virgin olive oil, and butter. Don’t forget the angel hair pasta.

This recipe uses 12″ wooden bamboo skewers. Although, these skewers are 12 inches only half of the skewer will be used. Once the chicken is assembled on the skewer then cut off excess skewer and discard.

Jump to Recipe

Prepare Breadcrumbs

This recipe uses plain breadcrumbs but if you have Italian breadcrumbs on hand that will work fine too but it’s not necessary.

Using a microplane grate parmesan cheese and zest lemon. Chop parsley and either chop garlic or press with a garlic press.

Combine cheese, lemon zest, bread crumbs, parsley and garlic in a shallow pan. Mix well and set aside.

Seasoned Breadcrumbs

Prepare Chicken

To avoid any salmonella issues remove chicken from store bought package, place in a gallon plastic bag and seal making sure air has been expelled from bag. Please be sure to wash hands after handling raw chicken.

Using a meat mallet, gently pound chicken in the baggie to nearly 1/4 to 1/2 inch thickness. Then remove chicken from bag and cut into 1 1/2 inch width strips making 12 pieces. By using a meat mallet this process will tenderize the chicken and also make for an even bake.

In a shallow bowl add olive oil. Over medium heat melt butter and add to shallow bowl of olive oil.

Taking one chicken strip at a time dip in butter/oil mixture then dip into bread crumbs making sure to coat chicken evenly on all sides. Gently roll 3 chicken strips individually into a ball, prick with skewer and set aside. Cut off excess kabob so chicken will fit in the baking pan. It’s best to use a baking pan where the spiedini fits snugly without touching and without any extra space. I use a rectangle baker like this.

Amogio Sauce

Now it’s time to prepare the Amogio sauce. In a medium saucier pan combine extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, red pepper chili flakes and warm over medium heat until it begins to boil. Remove from heat.

Spoon just enough Amogio sauce over chicken skewers to cover the bottom of the rectangle baker.

Bake Chicken Spiedini

Place chicken in a 400 degree Fahrenheit preheated oven and bake for 15 minutes. Remove from oven and gently turn chicken over. Return to oven and bake another 15 minutes. Remove chicken from oven and carefully tip pan upward on one end and using a spoon take some of the amogio sauce and drizzle over chicken. Return to oven and bake for 15 minutes.

In the meantime, prepare Angel Hair Pasta according to package instructions.

Once pasta is done, remove from heat, drain and return to pan. Pour amogio sauce over pasta and toss. Then place pasta in a serving dish.

Remove chicken from oven and serve with pasta. Enjoy!

chicken spiedini with amogio sauce

I AM EXCITED YOU ARE VIEWING JETT’S CHICKEN SPIEDINI WITH AMOGIO SAUCE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe. ***

Header related posts

Bowtie Pasta with Three Cheese Creamy Alfredo Sauce
Creamy Alfredo Sauce
Sicilian Garlic Dipping Sauce
Sicilian Butter; Garlic Dipping Sauce
Chicken Spiedini
5 from 12 votes
Print

Chicken Spiedini with Amogio Sauce

Chicken Spiedini with Amogio Sauce is a very popular dinner at Italian restaurants. This dish can be made right at home with this easy recipe .

Course Main Course
Cuisine Italian
Keyword angel hair pasta, chicken, pasta
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 4 people
Author jettskitchen.com

Ingredients

Chicken Spiedini

  • 2 pounds chicken breasts skinless and boneless
  • 1 cup bread crumbs
  • 1/3 cup parmesan cheese grated
  • 1 Tablespoon fresh Italian parsley
  • 2 teaspoons lemon zest
  • 2 cloves garlic minced
  • 2 Tablespoon olive oil
  • 2 Tablespoons butter
  • Angel Hair Pasta

Amogio Sauce

  • 1 cup olive oil
  • 1/2 cup butter
  • 1 Tablespoon garlic
  • 1/2 cup lemon juice
  • 1 Tablespoon parsley
  • 1 Tablespoon basil chopped
  • 1/2 teaspoon each salt & pepper
  • 1/2 teaspoon red chili pepper flakes

Instructions

Chicken Spiedini

  1. This recipe used plain breadcrumbs but if you have Italian breadcrumbs on hand that will work fine too.

    Using a microplane grate parmesan cheese and zest lemon. Chop parsley and either chop garlic or press with a garlic press.

    Combine cheese, lemon zest, bread crumbs, parsley and garlic in a shallow pan. Mix well and set aside.

  2. To avoid any salmonella issues remove chicken from store bought package, place in a gallon plastic bag and seal making sure air has been expelled from bag. Please be sure to wash hands after handling raw chicken.

    Using a meat mallet, gently pound chicken in the baggie to nearly 1/4 to 1/2 inch thickness. Then remove chicken from bag and cut into 1 1/2 inch width strips making 12 pieces. By using a meat mallet this process will tenderize the chicken and also make for an even bake.

  3. In a shallow bowl add olive oil. Over medium melt butter over low heat and then add to bowl of olive oil.

    Taking one chicken strip at a time dip in butter/oil mixture then dip into bread crumbs making sure to coat chicken evenly. Gently roll 3 chicken strips individually into a ball, prick with skewer and set aside. Cut off excess kabob so chicken will fit in the baking pan. I use a rectangle baker like this.

Amogio Sauce

  1. In a medium saucier pan combine extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, red pepper chili flakes and warm over medium heat until it begins to boil. Remove from heat.

    Spoon just enough Amogio sauce over chicken skewers to cover the bottom of the baking pan.

  2. Place chicken in a 400 degree fahrenheit preheated oven and bake for 15 minutes. Remove from oven and turn chicken over. Return to oven and bake another 15 minutes. Remove chicken from oven and carefully tip pan upward and using a spoon take some of the amogio sauce and drizzle over chicken. Return to oven and bake for 15 minutes.

    In the meantime, prepare Angel Hair Pasta according to package instructions.

    Once pasta is done, remove from heat, drain and return to pan. Pour amogio sauce over pasta and toss. Then place pasta in a serving dish.

  3. Remove chicken from oven and serve with pasta.

22 Comments

  • Sandra Lincoln

    November 1, 2021 at 8:14 pm Reply

    Hi: Although I absolutely LOVE Angel Hair pasta, my husband isn’t a fan of it. Is there another type of pasta that could work or maybe rice?

    This looks delicious!!

    • Jett

      November 4, 2021 at 8:57 pm Reply

      Hi Sandra: Rice could always be substituted for pasta. If you’d like to use a different type of pasta maybe try Orzo or another option you might want to try is Near East Roasted Garlic & Olive Oil Couscous or even the Parmesan Couscous Mix. I believe either of these mixes could be found at your local grocery store. Yes, this is dish is very delicious.

  • Tammy

    April 10, 2022 at 6:22 pm Reply

    5 stars
    This recipe is excellent. I didn’t have fresh herbs and used dried and it was still amazing! I will making this again and again! Thank you!

    • Jett

      April 14, 2022 at 4:22 pm Reply

      Hi Tammy! So glad you liked this recipe and loved hearing that the dried herbs worked just as well. This is one of our favorite recipies too!

  • Nancy

    August 31, 2022 at 7:54 pm Reply

    5 stars
    This recipe is fabulous! Simple and honestly the best Spiedini and Amogio I have ever made.
    I served it with Spaghetti squash instead of pasta because I have to watch my carb intake, and it was wonderful.

    • Jett

      August 31, 2022 at 8:31 pm Reply

      Thank you Nancy! I’m glad this recipe turned out so well for you. Using spaghetti squash is a great idea! Another option which I believe may have an even lower carb count is the spiral zucchini. Oh my! Guess what I’ll be making this week!?

  • Martha

    August 11, 2023 at 11:17 am Reply

    5 stars
    Very good and presents on the plate beautifully! I used thin chicken breasts rather than pounding regular ones and it worked fine – just watched it at the end of the baking time to make sure it didn’t burn. You need to try to minimize clumping of the zest in the bread crumbs to prevent the zest from tasting too strong. I made half the sauce recipe because there was only 2 of us and that was perfect. I ended up with 11 strips of chicken and the melted butter/olive oil mixture was just enough. Make more if you’re coating more strips. I’m thinking about trying to roll in some cheese with the chicken the next time I make it. Be forewarned – if you don’t have a strong ventilation system, your house will smell very garlicky. I assumed the garlic called for in the sauce recipe was minced – the recipe was unclear on that. Took me about 2 hours total from start to serving. All-in-all a keeper!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Verified by ExactMetrics