Chicken and oregano spiedini

AT A GLANCE

  • Serves 4 people

  • 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
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.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUÑOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

View Full Site