2chicken breast fillets (about 280gm each), tenderloins removed and reserved for another use140 mlextra-virgin olive oil2garlic cloves, finely chopped1lemon, juice and finely grated rind only2 tbspfinely chopped oregano2 tbspwhole oregano leaves80 gmcoarse fresh white breadcrumbs20 gmfinely grated parmesan2eggs, lightly beaten50 gmdrained marinated capsicum (see note), finely chopped30 mlaged red wine vinegarFor shallow frying:olive oil
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.
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.
Combine breadcrumbs, parmesan, remaining rind and remaining chopped oregano in a shallow tray, season to taste and set aside.
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.
Combine marinated capsicum, vinegar, remaining extra-virgin olive oil and oregano leaves, season to taste and set aside.
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.
Note Marinated capsicum is available from