Ingredients (makes 6 spiedini, serves 3–4):
- 1 package Pasture Project Eureka Lemon & Herb Chicken Breasts (3 breasts)
- Olive oil
- ½ small yellow onion, finely chopped
- 2 tbsp pine nuts
- 2 tbsp golden raisins
- ¾ cup breadcrumbs, plus extra for topping
- 2 tbsp chopped Italian parsley
- 2 tbsp grated Parmigiano-Reggiano
- 6 oz scamorza cheese, cut into 6 rectangular blocks
- Kosher salt and black pepper
- Lemon wedges, for serving
- 6 wooden or metal skewers
Instructions
1. Prep the Chicken:
- Cut each chicken breast in half lengthwise to create 6 thin cutlets.
- If necessary, gently pound them between parchment paper to even thickness (about ¼").
2. Make the Filling:
- In a skillet over medium heat, warm 2 tbsp olive oil.
- Add chopped onion and sauté until soft and golden, about 5–7 minutes.
- Add pine nuts and toast for 1 minute.
- Add golden raisins and breadcrumbs. Stir until toasted and fragrant, 2–3 minutes.
- Transfer to a bowl and let cool slightly.
- Stir in chopped parsley, grated Parmigiano, and a pinch of salt and pepper.
3. Assemble the Spiedini:
- Spoon a small amount of the breadcrumb mixture onto each cutlet.
- Place a piece of scamorza cheese on top of the filling.
- Roll each cutlet up tightly.
- Thread 3 chicken rolls onto each skewer, seam-side down if possible.
4. Finish & Bake:
- Preheat oven to 500°F (very hot).
- Place skewers on a foil- or parchment-lined baking sheet.
- Drizzle lightly with olive oil.
- Sprinkle with a bit of the remaining breadcrumb mixture.
5. Bake:
- Roast in the oven for 8-10 minutes, or until cooked through and golden and crisp on top.
- Optional: broil for 1–2 minutes at the end for extra browning.
6. Serve:
- Plate warm, with lemon wedges on the side for squeezing over the top.
