The ‘Main Dish’ says – This is the dish that my son in college suggests EVERY time I ask him what he wants me to make for him when he comes home. Time tested and “Devin Approved!” Works for me!
Chicken Spiedini with Amogio Sauce
- 2 lemons, freshly juiced
- 1 orange, freshly juiced
- 2 cloves garlic, peeled
- 1 shallot, whole, peeled
- ½ cup mint, fresh
- 1 cup basil, fresh
- Salt and freshly ground pepper to taste
- 1 cup extra virgin olive oil
- 1 cup Italian breadcrumbs
- ¼ cup parmesan cheese, grated
- 2 (5 to 6-ounce) chicken breasts, skinless, boneless
- 1 slice prosciutto ham, divided
- 4 wooden skewers, soaked in water for 30 minutes (or metal skewers)
- Oil, for grill
For the Amogio sauce, in a blender cup add juices, garlic, shallot, mint, basil, salt, and pepper. Puree for 20 seconds. With motor running, add oil in a thin stream and blend until combined. Set aside.
For the chicken, in a shallow dish add breadcrumbs and cheese. Stir to combine. Set aside. On a clean cutting board lay chicken breast and cover with a sheet of plastic wrap. Using the flat-smooth side of a tenderizing mallet, pound chicken breasts to about ¼-inch thick. Dredge each breast in the breadcrumb mixture and lay back on cutting board. Top each piece with 1 tablespoon Amogia sauce and ½-slice of ham. Using hands, roll up breasts away from you. Lay one roll in back of the other, butted up together. Insert four skewers evenly apart through rolls. Using a sharp knife, slice between each skewer. Dredge each piece in breadcrumbs again.
Preheat a charcoal or gas grill to medium-high heat and oil grates. (Or use a non-stick skillet with a small amount of oil.) Place skewers on grill and cook for 2 to 3 minutes per side or until instant-read thermometer reads 165 degrees. Remove from heat and transfer to individual dinner plates. Top with remaining sauce. Serve immediately.
Makes 4 servings.
Prosciutto is Italian for ham and usually refers to a thinly sliced, dry-cured ham. The most famous prosciutto comes from central and north Italy regions.
Serve this colorful orzo pasta dish warm or at room temperature. Use the best olive oil you have, as the flavor will come through in this simple and hearty dish.
Nonna’s Orzo Pasta
with Sun-Dried Tomatoes and Pesto
- 3 tablespoons pine nuts
- 2 cups basil, fresh, washed
- 2 cloves garlic, fresh, whole
- ½ teaspoon salt
- Dash of freshly ground black pepper
- 2/3 cup olive oil
- ¾ cup parmesan cheese, freshly grated
- 1 gallon water
- 1 tablespoon salt
- ½ pound orzo pasta, dry
- 3 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, fresh, peeled, chopped
- ½ cup sun-dried tomatoes, fresh, sliced (may be substituted with tomatoes prepared in oil)
- ½ cup basil pesto
- Kosher salt and freshly ground black pepper to taste
For the pesto, preheat oven to 325 degrees. On a large rimmed baking sheet arrange pine nuts in a single layer. Place in oven and roast until the nuts brown. (You’ll know its’ close when you can smell the pine nuts.) Remove from oven. In a food processor fitted with a steel blade add nuts, basil, garlic, salt, and pepper. Puree until well combined, scraping sides as needed. While motor is running add oil in a thin, steady stream and blend until emulsified. Turn off motor and add cheese. Pulse mixture briefly to incorporate cheese, being careful not to over-mix. Transfer pesto to a bowl and cover with a sheet of plastic wrap. Place in refrigerator for up to 1 day or until ready to use. (Pesto may also be kept in freezer for several months.)
For the pasta, in a large stock pot add water and salt. Bring to a boil over medium-high heat. Add pasta and cook for 8 to 9 minutes or to “al dente”. Remove from heat and drain in a colander. Immediately spray pasta with cold tap water to stop the cooking process. Drizzle 2 tablespoons of the oil over top of pasta. Using large tongs, gently toss to coat well. Set aside. In a saucepan heat remaining 1 tablespoon olive oil over medium heat. Add garlic and cook for 1 to 2 minutes or until it starts to turn golden brown, stirring constantly to prevent burning. Immediately add tomatoes and pasta to stop garlic from cooking further. Add pesto, salt, and pepper. Using large tongs, gently toss until well combined. Transfer to a large serving bowl. Serve warm.
Makes 4 servings.
In a pinch, walnuts may be substituted for the pine nuts in this recipe. The result will be slightly different, but still very tasty.
We served this Chicken Spiedini and Orzo Pasta at Tuesday Lunch with Chocolate Tiramisu for dessert. (click on the names to find that recipe!)
Find this and other CCKC favorite recipes in our cookbook –
“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™
Available for purchase on-line at www.kcculinary.com and in our retail store – “The Kitchen Shop.”™