Chicken Spiedini with Amogio Sauce

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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.

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.

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!

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!

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