Annette’s Spiedini

A lifelong cook, Annette Corrado is equally comfortable planning large banquets at Infinity Hall & Sidebar in Fraser, MI, or intimate family gatherings. From her childhood, Annette fondly remembers enjoying spiedini at holidays and has served thousands and thousands to satisfied guests over the years! In her family’s version of spiedini, Annette grills thinly pounded chicken around savory morsels of Asiago, prosciutto, and Italian parsley!

Ingredients:

• 1 pound chicken tenderloin
• 1 cup homemade breadcrumbs
• 1/4 cup fresh Italian parsley, finely chopped
• 1 tablespoon lemon zest
• 1/2 teaspoon red pepper flakes
• 8 slices prosciutto
• 4 ounces shaved Asiago cheese
• 1/4 cup fresh fall harvest olive oil
• 1 cup additional breadcrumbs for coating
• 1 medium red onion, cut into eighths
• 8 fresh bay leaves skewers
• 2 ounces melted butter

Instructions:

Cut tenderloin into 8 equal pieces; pound thin into 3” x 5” rectangles. To create stuffing, mix 1 cup breadcrumbs, chopped parsley, red pepper flakes, and lemon zest. Cut prosciutto into small pieces. Mix in prosciutto and cheese. Place tablespoon of stuffing at one end of each spiedini. Roll pounded chicken part way, then fold in the sides to cover contents. Finish rolling to close.

Dip in olive oil and roll in unseasoned breadcrumbs. Skewer through meat roll to seal it shut while grilling. Alternate spiedini on skewers with slivers of red onion and fresh bay leaves. Grill over medium flame, turning periodically, until uniformly golden brown. Can also be laid seam side down onto baking pan to bake at 350 degrees. Brush with butter and serve.

Serves 8

About Spiedini

In Italian, the word spiedini (spee-dee-nee) translates quite literally to skewers. In cooking, spiedini Siciliana are Sicilian-style, bite-sized morsels of grilled beef or chicken wrapped around savory fillings. They can also be broiled.