Best Rich Charlies Chicken Spiedini Recipes

CHICKEN EMIL FROM RICH N CHARLIES

Chicken Emil from Rich N Charlies image

This is THE recipe as featured on stltoday.com. I always have to look it up each time, so I am transferring it to this site. It is a chicken breast served in white wine sauce and topped with provel cheese, broccoli and mushrooms

Provided by melissa180

Categories Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup softened butter, divided
2 tablespoons all-purpose flour
2 boneless skinless chicken breast halves (about 8 ounces each)
1/2 cup italian-seasoned dry breadcrumbs
1 1/2 cups chicken stock
3/4 cup thinly sliced mushroom (about 3 ounces)
1 cup broccoli floret (see note)
2 tablespoons chopped prosciutto (about 1 slice)
1 garlic clove, chopped
1 pinch red pepper flakes
1/2 lemon, juice of (about 2 tablespoons)
1/2 cup dry white wine
2 cups shredded provolone cheese (8oz divided)

Steps:

1. Preheat oven to 350 degrees. Melt 1/4 cup butter; set aside.
2. In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.
3. Rinse chicken and pat dry. Cut each piece of chicken in half. Coat chicken with bread crumbs, pressing firmly. Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked. Keep chicken warm while you make the sauce.
4. In a large ovenproof skillet, bring stock to a boil; whisk in butter-flour mixture. Bring to a boil and cook, stirring, until mixture thickens. Reduce to a simmer. Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine. Simmer 5 minutes.
5. Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly. Place in oven and bake just until cheese melts, 3 to 4 minutes.
6. Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese. Pour sauce over all; serve immediately.
Note: If using fresh broccoli, cut florets and steam or microwave just until crisp-tender. If using frozen broccoli spears or florets, thaw and drain well.
Tester's note: The sauce may be started about 30 minutes ahead. Prepare as directed, but do not add mushrooms and broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.

Nutrition Facts : Calories 1472.6, Fat 109.6, SaturatedFat 67.6, Cholesterol 347.9, Sodium 2192.8, Carbohydrate 40.3, Fiber 1.8, Sugar 6.7, Protein 72.7

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

Ingredients

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.