Chicken "Spiedini"

Chicken "Spiedini"

Ingredients

1/2 cup extra-virgin olive oil

1 1/2 cups dried bread crumbs

1/2 cup grated asiago cheese

1/4 cup currants, soaked in hot water for 10 minutes and drained

1/4 cup toasted pine nuts

1/4 cup pancetta, cut into very small cubes

1 bunch fresh chopped parsley leaves, reserve some for garnish
1 small onion finely diced
2 garlic cloves mashed
1/2 tsp red pepper flakes

1 large egg

2 lbs. boneless skinless chicken, cut into thin pieces, about 1 inch wide and 6-inches long, pounded. Salt and freshly ground black pepper.

Directions

Place a medium frying pan over medium-low heat. Add 1/4 cup olive oil and heat until hot, but not smoking. Add the bread crumbs. Stir constantly and cook until golden, about 5 minutes. The mixture should be moist, but not wet. Remove from the heat and place the bread crumbs in a bowl and remove in a large bowl.  In the same frying pan 1 tbsp olive oil and cook the pancetta, onion, and garlic about 5 min. while it is cooking, add to the breadcrumbs asiago, currants, pancetta, pine nuts, parsley, and egg and gently mix together.  when the pancetta, onion, and garlic cool down, add it to the breadcrumb mixture.

Preheat grill or broiler.

Spread the veal slices out onto a clean work surface. Season with salt and pepper. Spoon equal amounts of the bread crumb stuffing into the center of each chicken piece, gently patting the stuffing down. Roll each chicken piece into a small roll.

Brush the chicken with extra-virgin olive oil and cook over a preheated grill or broiled until tender and golden brown, about 10 minutes per side.

To serve, drizzle with extra-virgin olive oil and a squeeze of lemon.

Garnish with parsley.