For the Chicken Spiedini:
8 chicken tenders, pounded flat to about ¼ inch thick
1 cup olive oil (for dipping)
2 cups Mudica Conzata “Italian Seasoned Bread Crumbs”
1 large onion, sliced
2 tablespoons olive oil
¼ pound butter, cut into 1/4 inch cubes
½ pound Fontina Cheese
1 can Italian peeled tomatoes

For the Mudica Conzata “Italian Seasoned Bread Crumbs”:
1 1/2 lb. plain Italian bread crumbs
3 to 4 cloves garlic, chopped fine
1 packet of Good Seasons dressing mix
1 ½ cups of grated cheese (Use either pecorino Romano or parmesan)
½ cup parsley, finely chopped
2 handfuls of Progresso fixed Italian bread crumbs


For the Chicken Spiedini:
1. Preheat oven to 350 degrees
2. Pound chicken tenders between wax paper to flatten into ¼ inch thickness.
3. Dip chicken into olive oil and then dip into Mudica “Italian seasoned breadcrumbs”.
4. Sauté sliced onion until transparent and set aside in a bowl.
5. Chill 1/4 inch cubes of butter in refrigerator and set aside in a bowl.
6. Cut Fontina cheese into ½ inch pieces and set aside in a bowl.
7. Open can of tomatoes and place in a bowl.
8. Take the chicken and lay it onto a cutting board. Place a little onion, a piece of butter, piece of cheese; with fingers break a piece and place in center of chicken. Roll chicken up and place seam side down in baking dish. Continue until you fill dish.
9. Bake at 350 degrees for 20 to 25 minutes until the Mudica is golden and the cheese is melted.

For the Mudica Conzata “Italian Seasoned Bread Crumbs”:
1. Mix all ingredients in large mixing bowl.
2. Store in air-tight container in freezer.

Recipe courtesy of Felicia Mohan, 2010.

Felicia Mohan grew up in Gloucester, Massachusetts learning how to cook from her mother and aunts. This chicken dish was created by her aunt Catherine as a substitute for the more common beef version of the dish that Sicilian Americans have been making for many years.

One of the main ingredients is the traditional seasoned breadcrumbs made by many Sicilian Americans called Mudica Conzata. The recipe for the breadcrumbs below is from Grandmother Felicia, who passed along most of the traditional recipes in the family. If you do not make these breadcrumbs you can use any type of seasoned breadcrumbs that you wish to.

Chicken Spiedini
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