Spiedini di Pollo
appeared in The Sunday Oregonian, Taste Makers, May 25, 2003
Adapted from Barbara Mongillo Hoffstetter
This recipe is recommended for the beginning cook.
Serve 4 to 6 as an appetizer
1/4 cup dry breadcrumbs
1/4 cup grated Parmigiano-Reggiano cheese
1/2 small onion, diced
Salt and freshly ground pepper to taste
1 pound skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces
1/3 cup olive oil
Fresh sage or bay leaves
10 to 12 six-inch bamboo skewers, soaked in water for 15 minutes
Preheat the oven to 425 degrees or light a medium-high fire in a charcoal or gas grill.
In a small bowl, mix together the breadcrumb, cheese, onion and salt and pepper to taste. Dip the chicken pieces in the olive oil and then coat each piece with the breadcrumb mixture. Thread the chicken pieces onto a skewer, alternating each piece with a sage leaf until 4 inches of the skewer is covered (end and begin with a chicken piece). Repeat until all the chicken is skewered.
To cook in the oven, place on an oiled baking sheet or pan and bake until done, about 10 to 12 minutes. To grill, first brush and oil the grill grate and place the chicken at the edge of the hot grate so that the skewers are away from the heat. Grill, turning after 2 minutes, to cook the outside of the meat. Continue to cook for 3 to 4 minutes per side. Transfer to a platter and serve.