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FEATURE RECIPE
Chicken and oregano spiedini
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Serves
4
Cooking Time
Prep time 15 mins, cook 10 mins (plus marinating)
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2
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chicken breast fillets (about 280gm each), tenderloins removed and reserved for another use
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140 ml
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extra-virgin olive oil
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2
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garlic cloves, finely chopped
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1
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lemon, juice and finely grated rind only
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2 tbsp
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finely chopped oregano
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2 tbsp
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whole oregano leaves
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80 gm
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coarse fresh white breadcrumbs
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20 gm
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finely grated parmesan
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2
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eggs, lightly beaten
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50 gm
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drained marinated capsicum (see note), finely chopped
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30 ml
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aged red wine vinegar
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For shallow frying:
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olive oil
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1
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Halve chicken breasts lengthways and pound to 4mm thick between two pieces of baking paper with a meat mallet. Halve each piece widthways and place in a single layer in a non-reactive shallow dish.
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2
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Combine 80ml extra-virgin olive oil, garlic, half the rind, lemon juice and half the chopped oregano in a bowl, season to taste, pour over chicken, turn to coat and marinate for 10 minutes.
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3
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Combine breadcrumbs, parmesan, remaining rind and remaining chopped oregano in a shallow tray, season to taste and set aside.
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4
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Place egg in a bowl and set aside. Remove chicken from marinade, roll each piece to form a cylinder, and skewer with a wooden toothpick. Dip each piece of chicken first in egg, then in breadcrumb mixture, shaking off excess, and set aside.
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5
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Combine marinated capsicum, vinegar, remaining extra-virgin olive oil and oregano leaves, season to taste and set aside.
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6
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Heat 1cm olive oil in a large frying pan over medium-high heat, add spiedini and turn occasionally until golden and cooked through (8-10 minutes), drain on absorbent paper and serve immediately drizzled with marinated capsicum dressing.
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Note Marinated capsicum is available from select delicatessens.
RECIPE Gourmet Food Team
PHOTOGRAPHY Ben Dearnley
STYLING Geraldine Muñoz and Gourmet Food Team
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