INGREDIENTS FOR CHICKEN
- 2 lbs. Chicken Tenders
- 2 Tbl. Extra Virgin Olive Oil
- 2 cup Panko Bread Crumbs
- 1 Tbl. Garlic (minced)
- 2 tsp. Crushed Pepper
- 1 cup Parmesan (freshly grated)
SEE INFO FOR SAUCE BELOW
DIRECTION FOR CHICKEN PREPARATION
Place the chicken tenders in a bowl, add 2 tablespoons of oil, salt pepper and toss chicken tenders until each side is coated with oil
After each side is coated with oil add the remaining ingredients and toss until well combined.
Preheat grill while you roll & skewer the chicken (see below).
To roll of chicken start with the skinny end of the tender and roll it tightly then skewer the chicken to keep the tight rope chicken in place. Continue to do this until all the chicken is rolled & skewered.
Place the chicken skewers on the hot grill and turn about every four minutes until each side is golden brown.
Once the chicken is finished pull it off the grill and place into a clean shallow pan, or bowl, into pour some sauce over the top. The chicken should be well coated with the lemon garlic sauce.
Cut into 2-inch pieces and serve. Usually 3-4 pieces per person.
Want to cook along side Carl? Watch his video.
LEMON GARLIC SPIEDINI SAUCE
- 3 Tbl. Basil (fresh)
- 3 Tbl. Italian Flat Leaf Parsley (fresh)
- 1 Tbl. Oregano (dried)
- 3 Tbl. Garlic (freshly minced)
- 1 cup Lemon Juice (freshly squeezed)
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Vegetable or Canola Oil
- Cracked Red Pepper (pinch)
- Salt and pepper (to taste)
Add all the ingredients to the bowl of a food processor except for the oil.
Pulse the ingredients until nicely chopped.
While food processor is on slowly pour the oils in.
Taste for seasoning. Serve with pasta.
No time to cook…No worries