Chicken Spiedini

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.4
  • Total Fat: 8.0 g
  • Cholesterol: 73.1 mg
  • Sodium: 1,309.9 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 27.4 g

View full nutritional breakdown of Chicken Spiedini calories by ingredient


Introduction

We usually bread and fry this, but I made it like kabobs to avoid the extra calories. We usually bread and fry this, but I made it like kabobs to avoid the extra calories.
Number of Servings: 6

Ingredients

    3 Chicken Breasts
    2 tbsp Extra Virgin Olive Oil
    12 Sun Dried Tomatoes
    25 grams, 1 package, Basil
    3 tsp Salt
    Garlic Powder
    Onion Powder
    Ground Thyme
    1 tbsp Balsamic Vinegar

Tips

If you have trouble rolling, just fold it in half like a hot dog and weave it through.

Add cheese if you can deal with the calories!


Directions

Cut the chicken breasts in half and cover with parchment paper on a cutting board. Beat the chicken with a hammer into quarter inch thick pieces, trying not to break through. Cut the onion into strips and brown on low heat with 1 tbsp of the olive oil and a tsp of salt. Dice the sun dried tomatoes and throw them in. Chiffonade the basil, take the pan off the heat, and wilt with the residual heat in the pan. Add the balsamic vinegar.

Lay out the falttened chicken and season with the spices. Distribute the onion mixture across the chicken in the middle. Roll up the chicken at an angle (think like a barber pole, where the filling is in the middle and the chicken is the stripes), then weave a bamboo skewer through the chicken 3 or 4 times. Two pieces should fit per skewer.

Cover with aluminum foil and bake at 350 for 45 minutes. Broil on high 2-3 minutes per side to brown.

Serving Size: 6 skewers

Number of Servings: 6

Recipe submitted by SparkPeople user THEJAZZMUSIC.