| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
Ingredients
- 3 large boneless chicken breasts, cut into strips
- 6 ounces Asiago cheese (or any good Italian cheese), cut into 2-inch cubes
- 1/2 cup high-quality olive oil
- 2 cups Italian bread crumbs
- 4 dried bay leaves
- 1 large white onion, sliced thickly lengthwise
Instructions
- Preheat oven to 350 degrees F.
- Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.
Reviews
I make this for our family ALLLLLLL the time!!! Everyone loves it and it’s so simple to make!
Would rather give it 4.5 stars but 5 will do. Only because mine was NOT done in 20 minutes, needed 30 and I did brown the chicken first. I also used shredded Asiago, not a good idea, won’t do it again. I also used a rosemary sprig instead of a toothpick. That was a good idea, also used a couple of rosemary sprigs instead of the bay leaves. Family loved it.
I made this for the first time last night and it was a huge hit. Thank God for the other reviews, because the instructions were poorly lacking compared to how the reviews saw it prepared on TV. I used thin sliced chicken breast and they were very east to roll. The only thing I will do differently next time is I will try and grate the Asiago. My cubes didn’t melt as much as I would have liked, and for me Asiago is too strong a taste to bite a chunk. Other that that a great recipe to prepare ahead of time or for a large crowd.
Wow. This was quick, easy, fast and tasty!!
I couldn’t believe how delicious it was considering how quick it was to put together. I also discovered the Italian cheeses section of my supermarket for the first time while hunting for asiago cheese. What a great tasting cheese.
This is one of those recipes I will keep on file for when I find out I have company coming over at the last minute and need to quickly put together a great tasting meal before they arrive. Thanks Paula for this excellent recipe.
This is a great basic recipe that needs to be jazzed up. I read the other reviews and this is what I changed. Roll the chichen bread crumbs wrapped around the asiago cube, dip in olive oil and make sure to use Italian or zesty bread crumbs and brown the chicken in butter and oil. Then place the browned chicken in a glass pan that has chicken stock, white wine, butter, vidalia onions, garlic, onions, and bay leaves. Cook for 15 minutes, then flip the spiedinis and cook another 10 minutes. This turned out to be the most juicy and flavorful chicken EVER!! Like my dinner guest said, “This chicken melts like butter in my mouth.”
I was looking for something different for chicken and tried this, It was a smart move. I couldn’t find the chees recommended in the 2 stores I went to so we used gouda I was told this was the best receipe I’ve gotten of the the wbe yet. We even were thinking of other cheeses we could use next time. I served Pualas mashed sweet potatoes with it and the whole meal was a hit.
This is one of my all time favorite Italian dishes, and ever since I moved from Kansas City I have not been able to find the recipe or a restaurant that serves it. I haven’t tried this version yet but it sounds easy enough. In attempt to make this more like the dish I remeber, I will probably add a few ingredients like lemon juice, white wine and little garlic during the browning process. Can’t wait to try it!
I first sent this recipe to my daughter. It was easy enough and I knew it had to be filled with flavor. Her in-laws request she make it over and over again. I have made Spiedini a few times. Tonight I am browning it as Paula did and many raters have. I hope it won’t turn out dry. It shouldn’t take too long to cook. Looking forward to our guests rave reviews.
Due to the poor instructions, I had to improvise a little with this recipe but was very pleased with the results. I used 12 chicken tenders rather than the breast strips, and cut the cheese (I used Fontina) in smaller cubes than indicated. I also browned the chicken and caramelized the onions before putting in the oven and it was perfectly cooked. I also used only one cup of crumbs and that was plenty. I have had very good success with Paula’s recipes, but often run into problems with the instructions being wrong or inadequate.
We loved these for dinner, but I was not confident in putting them together. I ended up with a cheesy pan which was fine because it came off easily and I put it on top of the chicken. It was still delicious. Glad I put salt and pepper on top of the onion before cooking. Will make it again.