CHICKEN SPIEDINI

CHICKEN SPIEDINI image

Yield 4 servings

Number Of Ingredients 9

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1 1/4 lbs. chicken breast tenderloins
2/3 c bottled sweet Italian salad dressing or bottled Italian salad dressing
3/4 c seasoned fine dry bread crumbs
3/4 c halved fresh mushrooms
2 cloves garlic, minced
1 T butter
1/4 c coarsely chopped prosciutto
3/4 c shredded provel or mozzarella cheese (3 oz)
1 lemon, quartered

Steps:

1. Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag, turn to coat chicken. Marinate in refrigerator 2 to 24 hours, turning bag occasionally. 2. Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece. 3. For a charcoal grill: Grill skewers on the rack of an uncovered grill directly over medium coals for 10-12 minutes or until chicken is no longer pink (170 degrees), turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover, grill as directed). 4. In a large skillet, cook mushrooms & garlic in hot butter about 5 minutes or until mushrooms are just tender, stirring occasionally. Add prosciutto, cook and stir 2 minutes more. 5. Remove chicken from skewers, arrange on a serving place. Sprinkle the chicken with half of the cheese. Spoon on mushroom mixture. Sprinkle with remaining cheese. Squeeze some lemon over each serving. Oven directions: Arrange skewers in a 15x10x1-inch baking pan. Bake in a 375 degree oven for about 15 minutes or until chicken is no longer pink (170 degrees).