It happens… we stare… we poke… we try to do something creative with the chicken we took out for dinner. We fail. We throw it on the grill and call it dinner. That ends now! Peak Your Appetite is on a quest to deliver new ways to serve chicken, the ultimate dinner staple.
Chicken Spiedini (4 servings)
1/4 cup lemon juice
¾ cup grated Parmesan Cheese
3 Tbsp. minced fresh garlic
1 cup Italian-seasoned dry bread crumbs
1 tsp. salt
4 tsp. butter, melted
½ tsp. ground black pepper
8 lemon wedges
1/4 cup dried parsley flakes
2 pounds chicken, cut into 1 1/2-inch cubes
1. In a large bowl, stir together lemon juice, garlic, salt, pepper and parsley flakes; add chicken; stir to combine. Cover and allow to marinate 1 hour at room temperature.
2. Toss together Parmesan and 3/4 cup bread crumbs. Add chicken; mix well. Thread cubes onto skewers, leaving a little space between cubes. Roll skewers in additional bread crumbs, just to coat lightly.
3. Grill or broil, turning once or twice, until chicken is firm and crumbs are toasted, about 25 minutes.
4. Arrange on serving plates, drizzle with melted butter and garnish with lemon wedges.
6 skinless thin cut chicken breasts
(Can’t find thin cut? Use 3 regular cut flattened to 1/8 of an inch, then cut in half)
¼ cup flour
½ tsp. salt
1/8 tsp. pepper
3 Tbsp. butter
1 cup chicken broth
1 large lemon, halved
Mix flour, salt and pepper in a bowl. Pat on both sides of chicken. Reserve remaining flour mixture.
In a large skillet over medium high heat, melt butter and a drop of olive oil (the oil will keep the butter from burning). Cook chicken 3 pieces at a time until lightly browned on both sides. Remove chicken to a plate.
Reduce heat to low. Into drippings, stir in remaining flour mixture, chicken broth and juice of half the lemon. Stir to loosen bits.
Return chicken to skillet. Slice lemon half and top chicken with slices; cover and simmer 5 minutes.