Name: Chicken and oregano spiedini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

Chicken and oregano spiedini

Australian Gourmet Traveller recipe for chicken and oregano spiedini.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

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

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

Styling by Geraldine Muñoz

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.