|Chicken Spiedini Pinwheels
1 pound boneless skinless chicken breasts
2 cloves garlic, crushed
3 tsp Chef Mick’s Tuscan Grill Rub, separated
- or salt, pepper and Italian herbs
zest and juice of one lemon
3-4 TBS olive oil, as needed
2 slices Prosciutto di Parma, or as needed
2 TBS grated Parmigiano Reggiano, to taste
Tony’s Vodka Sauce (or Marinara)
Have your butcher butterfly the chicken breasts and then pound into thin cutlets 1/4 inch thick or less (for larger pinwheels simply pound thin).
Combine garlic, 2 tsp seasoning, lemon juice and zest and 3-4 TBS olive oil and crush together in a mortar and pestle, or muddle in a bowl with the back of a spoon. Brush over both sides of chicken cutlets.
Spread cutlets out on butcher's paper. Lay slices of prosciutto over breasts and sprinkle with cheese to taste. Roll up pinwheel style, adjusting to maintain shape as best you can. Wrap tightly to improve shape with plastic wrap and chill for several hours or overnight, if time allows.
Preheat a medium high grill. Carefully cut rolled breasts with a sharp knife into even widths, about 1 - 1.5 inch thick. Thread one to three pinwheel slices onto each skewer; allowing at least 1/2 inch space in between. The pinwheels can also be pinned with toothpicks and cooked individually. Brush with olive oil and sprinkle with Tuscan Grill Rub.
Grill on a cleaned, oiled cooking grate with medium high heat to brown and cook through - 145-150° internal is ideal.
Serve over pasta dressed with Tony’s Vodka (or marinara) Sauce, drizzling more hot sauce on top. - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Variations: toasted pine nuts, fresh basil or sage leaves, minced roasted red pepper.