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Chicken and oregano spiedini

You'll need

  • 2
  • chicken breast fillets (about 280gm each), tenderloins removed and reserved for another use
  • 140 ml
  • extra-virgin olive oil
  • 2
  • garlic cloves, finely chopped
  • 1
  • lemon, juice and finely grated rind only
  • 2 tbsp
  • finely chopped oregano
  • 2 tbsp
  • whole oregano leaves
  • 80 gm
  • coarse fresh white breadcrumbs
  • 20 gm
  • finely grated parmesan
  • 2
  • eggs, lightly beaten
  • 50 gm
  • drained marinated capsicum (see note), finely chopped
  • 30 ml
  • aged red wine vinegar
  • For shallow frying:
  • olive oil

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Combine breadcrumbs, parmesan, remaining rind and remaining chopped oregano in a shallow tray, season to taste and set aside.
  • 04
  • 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.
  • 05
  • Combine marinated capsicum, vinegar, remaining extra-virgin olive oil and oregano leaves, season to taste and set aside.
  • 06
  • 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 select delicatessens.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking (plus marinating)
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking (plus marinating)

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