Chicken Spiedini (skewered meat)

By KimberleyH

Ingredients

• Chicken Spiedini:
• What it took for 4:
• 2 pounds roma tomatoes, roughly chopped
• 1 Tbs. butter
• 1/4 cup chicken stock
• 2 Tbs. sugar
• 1 pinch coarse salt
• 1 pinch freshly ground pepper
• 2 boneless skinless chicken breasts, cut into bite-sized chunks
• 1 cup whole-wheat breadcrumbs
• 1/4 cup freshly chopped parsley, plus more for garnish
• 1/4 cup freshly grated parmesan cheese
• 2 tsp lemon zest
• 2 cloves garlic, minced
• 4 Tbs. extra-virgin olive oil, divided
• 2 Tbs. butter, melted
• 1 pound spaghetti
• 2 Tbs lemon juice for spritzing
• coarse salt and pepper

Details

Servings 1
Adapted from whatsgabycooking.com

Preparation

Step 1

Start by stewing your tomatoes. Add the chopped tomatoes to a saucepan and simmer on low for 15 minutes. Increase the heat, toss in the butter, stock, sugar, salt and pepper and simmer for 45 more minutes.

In a shallow dish, combine the breadcrumbs, parmesan, lemon zest, garlic and a tiny pinch of salt and pepper.

In another, combine 2 Tbs. oil and melted butter.

Dredge the chicken pieces through the butter/oil mixture, then through the breadcrumb mixture. Place pieces on wooden skewers.

Heat the remaining 2 Tbs. oil in a medium skillet over medium-high. Cook the chicken until golden brown on all sides and cooked through, about 8 minutes total.

Cook the pasta until it reaches al dente. Drain and add to the tomato sauce. Toss to combine.