Spiedini di Pollo Panati (Italian Breaded Chicken Skewers)

By á-25087

Adapted recipe by tarasmulticulturaltable

Ingredients

• Garnish:
• 2 pounds roma tomatoes, chopped
• 3 tablespoons butter, divided
• 1/4 cup chicken stock
• 2 tablespoons sugar
• salt and pepper to taste
• 1 cup breadcrumbs
• 1/4 cup chopped parsley
• 1/4 cup freshly grated Parmesan cheese
• 2 teaspoons lemon zest
• 2 cloves garlic, minced
• 4 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
• 1 pound dried spaghetti
• Grated Parmesan
• Chopped parsley
• Lemon juice

Preparation

Step 1

In a large saucepan, simmer the chopped tomatoes over low heat for about 15 minutes. Increase the heat to medium low. Stir in 1 tablespoon butter, chicken stock, sugar, salt, and pepper. Simmer, stirring occasionally, for about 45 minutes, until the tomatoes break up and the sauce thickens.

On a rimmed large plate, combine breadcrumbs, parsley, Parmesan, lemon zest, garlic, salt, and pepper.

In a shallow bowl, melt the remaining 2 tablespoons butter and mix in 2 tablespoons olive oil.

Working a few pieces at a time, stir the chicken in the butter and oil. Coat thoroughly in the breadcrumb mixture and place 3 to 4 pieces on each short skewer.

In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Once thoroughly heated, cook the chicken 3 to 4 skewers at a time until browned on all sides and cooked through, about 8 minutes per batch.

In a large pot, bring water to a rolling boil. Cook spaghetti until al dente, just until tender. Rinse, drain, and toss in the tomato sauce.

Serve the skewers over the spaghetti. Garnish with Parmesan, parsley, and lemon juice. Serve immediately.