For the Amogio Sauce: 1/2 cup olive oil 1/4 cup butter 3 cloves garlic minced 1/4 cup lemon juice 1 tablespoon chopped parsley 1 tablespoon …
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Step 4. In a medium saucier pan combine extra-virgin olive oil, butter, lemon juice, salt, pepper, …
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Place chicken pieces on a cutting board; cover with plastic wrap. Pound chicken with flat side of a meat mallet to 1/4-inch thickness. Cut chicken into 1-inch strips. Top each strip with basil and tightly roll up. Thread chicken rolls onto …
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Instructions. Cut chicken breast into 1-inch cubes and add to large bowl. Season with ¼ teaspoon salt and ½ teaspoon pepper (keep remaining for breading) and add in olive oil and white wine. Stir to combine, cover and …
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Cut the chicken into 2-inch cubes. Make the spiedie marinade: In a large non-reactive bowl, combine the oil, vinegar, lemon juice, garlic, parsley, oregano, salt, and pepper. Add the chicken and stir to coat well. Cover and …
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Add in the crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Finish with oregano, salt, and pepper. For the Spiedini: Add the olive oil to a bowl and set aside. In a separate bowl mix …
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Use a very sharp knife to carefully slice 2 skinless chicken breasts (about 550 grams) into ¼ inch strips. Place the chicken pieces in the baking pan with the marinade. Season with salt and black pepper to taste. If desired, you …
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