Chicken Spiedini

Chicken Spiedini

Ok, so this is the only truly non-bbq item on the menu for Kansas City. But you’ll find it on several Italian restaurant menus throughout the city, and those who’ve grown up here really kind of take this item for granted because you don’t ever really see the Spiedini in Italian restaurants outside of the area. Born here, served here, and almost completely exclusive to Kansas City.

Chicken Spiedini

  • 4 Chicken Breasts, trimmed of fat
  • 3 Tbsp Melted Butter
  • 3 Tbsp Lemon Juice
  • 2 Tbsp Garlic Powder
  • 2/3 C Italian Seasoned Breadcrumbs
  • 1/3 C Grated Parmesan Cheese
  • 1 Tbsp Chopped Parsley
  • 1 Tbsp Chopped Basil
  • 1 3.5oz Package Thinly Sliced Prosciutto
  • Salt and Pepper to taste

On a cutting board, lay chicken breasts flat and slice lengthwise to make 1” strips (you should get about four per breast). Between two sheets of plastic wrap, pound breasts with a rolling pin to a uniform thickness of ¼”. Pat dry with paper towels, and then place into a large Ziploc bag with melted butter, lemon juice, garlic powder and chicken pieces. Remove as much air as possible, zip the bag shut and store in refrigerator. In a medium, flat container with sides, combine the breadcrumbs with Parmesan and mix thoroughly. Mix the parsley and basil in a small bowl. Slice the prosciutto into 1” strips. Preheat grill to medium-high heat. Individually remove pieces of chicken, coat completely in breadcrumb mixture, sprinkle on the parsley/basil to cover, and lay a prosciutto strip on top. Roll the piece up tightly and thread pieces onto skewers. Sprinkle with salt and pepper on both sides and grill skewers 5-6 minutes per side, or until chicken is cooked through.