Best 5 Chicken Spedini Charlie Gittos Recipes

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Indulge in the delectable flavors of Chicken Spedini, a classic dish originating from Charlie Gitto's, a culinary gem in St. Louis. This dish tantalizes the taste buds with its succulent chicken breasts marinated in a zesty blend of herbs, spices, and lemon juice, expertly grilled to perfection. Served alongside the chicken are two delectable sauces: a creamy Alfredo sauce, rich and flavorful, and a zesty Marinara sauce, adding a vibrant kick to the dish. Complementing the main course is a side of Spaghetti Aglio e Olio, a simple yet flavorful pasta enhanced by the aromatic flavors of garlic and olive oil. Rounding off this culinary journey is a classic Caesar salad, its crisp romaine lettuce tossed in a creamy Caesar dressing, adding a refreshing touch to the meal. Prepare to embark on a culinary adventure with Chicken Spedini and its accompanying recipes, guaranteed to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SPEDINI



Chicken Spedini image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 cup small-diced tomatoes
1/4 cup julienned red onions
Salt and freshly ground black pepper
1 teaspoon minced fresh parsley
6 airline-style (with drumette attached) skin-on chicken breasts (about 8 ounces each)
1/4 cup thinly sliced strips red onions
1 1/2 cups tomato sauce
4 cups cooked penne, kept warm
1/4 cup grated Parmesan
1/4 cup warm Parmesan Cream, recipe follows
Olive oil, for drizzling
Chopped fresh parsley, for garnish
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
6 cups grated Parmesan
Salt and white pepper

Steps:

  • For the chicken and stuffing: Preheat the oven to 375 degrees F.
  • In a saucepan, heat 1 tablespoon of the oil on medium-high heat for 2 minutes. Then add the tomatoes and onions and stir. Cook this mixture until softened, 4 to 5 minutes. Season with salt and pepper and finish with minced parsley. Remove from the heat, stir and let cool. Drain off any excess liquid.
  • Slice a pocket in each breast from the top area next to the drumette three-quarters into the breast towards the tip. Fill each pocket with about 2 tablespoons stuffing and pat flat to ensure even cooking.
  • Warm an oven-safe nonstick pan over medium-high heat with the remaining 1 tablespoon olive oil for 2 minutes. Sprinkle the breasts with salt and pepper. Add the breasts to the pan, skin-side first, and allow to sear until the skin is browned, 2 to 3 minutes. Flip and cook on the second side for 2 minutes, and then place in the oven and finish for 8 to 10 minutes. Let the chicken rest until plating; keep the oil in the pan.
  • For the pasta: Place the heated chicken pan again over medium heat and add the onions. Cook, stirring, until softened, 3 to 4 minutes. Finally, reduce the heat to low, add the tomato sauce and stir to warm for 3 to 4 minutes. Add the pasta, stir and warm. Saucing the pasta should take 3 to 4 minutes. Add the Parmesan and stir.
  • Portion the pasta onto individual plates and top with a stuffed breast. Top with some Parmesan Cream and drizzle with olive oil. Garnish with parsley.
  • In a saucepan over medium-high heat, add the butter and cook until melted. Reduce the heat to medium, add the flour and cook, stirring, to create a roux; cook until the roux is a pale blond color. Reduce the heat to low, add the milk and cook, stirring, until thickened. Finally, add the cheese to the milk mixture one cup at a time, stirring until all the cheese has been added and well blended. Taste and season with salt and pepper, and then remove from the heat. Continue to stir to ensure consistency and to allow the mixture to cool.

DUSTIN'S CHICKEN SPIEDINI



Dustin's Chicken Spiedini image

Provided by Food Network

Categories     appetizer

Time 30m

Number Of Ingredients 6

3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese (or any good Italian cheese), cut into 2-inch cubes
1/2 cup high-quality olive oil
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

RICH & CHARLIE'S CHICKEN SPIEDINI.



Rich & Charlie's Chicken Spiedini. image

This is from one of our favorit restaurants here in ST.LOUIS we love going here they have great food.Have made a change or to so I can make it on the grill at home

Provided by Bob Wakeman

Categories     Chicken

Time 9h

Number Of Ingredients 7

6 large garlic cloves,minced and devided.
2 Tbsp fresh lemon juice.
1/4 tsp fresh lime juice.
1/4 c olive oil, light
2 lb skinless chicken breast,cut into 1-inch strips
3/4 c italian=seasoned dry bread crumbs.
1/2 stick butter.

Steps:

  • 1. Combine 2/3 of the garlic,lime juce,lemon juice,and olive oil in a resealable bag. Add chicken turning to coat.remove air from bag seal and put in the fridge for 6 to 8 hours...turning occasionally...pre-heat grill to med-high heat.On skewers,( If using wooden skewers make shure they have been soked in water for an hour or more).Remove chicken from the bag. Thread on to the skewers. On a small plate pour out the bread crumbs. Roll the chicken skewers in the bread crumbs to coat.
  • 2. Grill skewers for 8 to 12 minutes turning halfway through.(or untill cooked through). While chicken is cooking. In a skillet melt butter add remaning garlic.cook untill just softened.
  • 3. Remove chicken from skewers and drizzle with garlic butter and serve.

FABULOUS GRILLED CHICKEN SPIEDINI



Fabulous Grilled Chicken Spiedini image

We love having chicken spiedini at a local italian restaurant. I found this recipe in our local newspaper and gave it a try. We thought it was great and I hope you will too. It's a good choice for a summer cook-out. If I am short on time, I prepare the chicken as directed, but skip the rolling/skewering and simply grill it. Just as tasty and very easy.

Provided by Chris from Kansas

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
2/3 cup Italian seasoned breadcrumbs
1/3 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
2 teaspoons grated lemons, rind of
2 garlic cloves, minced
2 tablespoons olive oil (see note)
2 tablespoons butter, melted (see note)

Steps:

  • Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
  • On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
  • In shallow dish, combine olive oil and melted butter.
  • Dip chicken into butter mixture; coat with crumb mixture.
  • Tightly roll up and secure with wooden toothpicks, if needed.
  • Cut into 1-inch-thick pieces; thread onto metal skewer.
  • Remove wooden picks.
  • Repeat with remaining chicken.
  • To grill; Place skewers on lightly greased grid over medium hot coals.
  • Cover and grill for 5 minutes per side or until chicken is cooked through.
  • Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.

Nutrition Facts : Calories 360.2, Fat 19.1, SaturatedFat 7, Cholesterol 98.3, Sodium 667.8, Carbohydrate 14.6, Fiber 1, Sugar 1.2, Protein 31.3

CUNETTO'S CHICKEN SPEDINI



Cunetto's Chicken Spedini image

I LOVE Cunetto's House of Pasta. I found this recipe at recipegoldmine.com. I havent tried it yet. Cooking time includes marinating time.

Provided by jrivera

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

6 -8 ounces boneless chicken breasts, cut into 1-inch pieces
1 cup olive oil
1 cup white wine
1/2 cup parmesan cheese
1/2 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 teaspoon red pepper
2 tablespoons parsley
1 tablespoon minced garlic clove
1/2 cup melted butter
1 cup lemon juice

Steps:

  • Place all ingredients (except butter and lemon juice) into a large bowl and marinate for 1 hour.
  • Place the chicken on skewers and broil for 8-10 minutes.
  • Prepare sauce by infusing together butter and lemon juice. Ladle over the cooked chicken and serve.

Nutrition Facts : Calories 619.8, Fat 56.9, SaturatedFat 17, Cholesterol 66.2, Sodium 518, Carbohydrate 12, Fiber 0.7, Sugar 2, Protein 10.8

Tips:

  • For the best flavor, use high-quality chicken breasts or thighs. Organic or free-range chicken is a great choice.
  • If you don't have time to marinate the chicken, you can still make this recipe. Just skip the marinating step and add the chicken directly to the skewers.
  • To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
  • If you don't have skewers, you can also cook the chicken in a grill pan or on a baking sheet.
  • Serve the chicken spedini with your favorite dipping sauce, such as tzatziki sauce, marinara sauce, or honey mustard.

Conclusion:

Chicken spedini is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is marinated in a flavorful mixture of olive oil, lemon juice, garlic, oregano, and basil, then grilled to perfection. The skewers can be served with a variety of dipping sauces, making them a versatile dish that can be enjoyed by everyone. Whether you're looking for a quick and easy weeknight meal or a dish to impress your guests, chicken spedini is a great choice.

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