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Chicken and oregano spiedini

Australian Gourmet Traveller recipe for chicken and oregano spiedini.
Chicken and oregano spiedini

Chicken and oregano spiedini

Ben Dearnley
4
15M
10M
25M

Ingredients

Method

Main

1.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.
2.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.
3.Combine breadcrumbs, parmesan, remaining rind and remaining chopped oregano in a shallow tray, season to taste and set aside.
4.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.
5.Combine marinated capsicum, vinegar, remaining extra-virgin olive oil and oregano leaves, season to taste and set aside.
6.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.

Notes

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