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.

Another way we use mudiga, Italian-style fixed breadcrumbs, is doing to chicken spiedini. We traditionally make these for Christmas. Years ago, my grandmother prepared them with beef. We decided to try it with chicken and they're really delicious. And now I don't remember the last time we made it them with meat. Although they're very delicious with meat, chicken seems to be lighter and everybody enjoys them. So let me show you how we prepare them.

So the first thing that we're going to do is take our chicken tenders and we're going to pound them between wax paper to make them into some cutlets. You can do about four or five at a time. I'll show you a trick.

Put one down. Leave some space, 'cause we're going to pound these. And when you pound them, they're going to expand, obviously. They're going to get a little wider, so you have to have some room in between.

Just going to pound out your cutlets. Kind of feel it with your hand. You don't want it paper-thin. You want it about a quarter of an inch thick. See?

Believe it or not, when you feel it, you can kind of feel that it's right. See, like on this side it seems perfect. On this side, it feels a little high. Just going to pound out that side.

OK, so I think our cutlets are good. Just going to gently peel the wax paper back. Kind of do it gently. Wait until you taste these. You're not going to believe how good.

So now we're going to get some olive oil into our pan. And we're going to bread our chicken cutlets that we just pounded out. So we have our nice cutlets here. They're about a quarter of an inch thick. And we're going to dip them right into our bread crumbs, our mudiga. I'm just going to line these right up on my board.

For Christmas season, I make them and all my friends want to take goodie bags home. They eat them for breakfast. They're crazy.

So you can see, when you have your bread crumbs all made, you can really use them for so many different things. So now what we're going to do next, we have our breaded chicken. We're going to add our chilled butter, little cubes of butter, right in the middle. Slide our ingredients over here. So we have some butter, Fontina cheese, some sauteed onion in olive oil, till they turn translucent with a little bit of salt and pepper, and our plum tomatoes.

So in any order, just long as you get all the ingredients in. So I have my butter. I'm going to place a couple of pieces if cheese. The Fontina cheese really melts really nicely inside. It's really delicious. It's a good combination.

Some sauteed onion. And then just with your hands, you're going to break off some tomato, like this. Add that right on top. Maybe a little bit more. And the plum tomatoes seem to work the best. You're just going to tuck and roll.

When you place it in your baking dish, you want to place the seam down, and then there's no reason to use toothpicks. I had a really bad experience with toothpicks one time, so toothpicks never go into my cooking.

And there we go. We're going to place these into the oven at 350 degrees for about 30 minutes. Like I said, everyone's oven is different, so you need to check them. But when the bread crumbs get golden, the chicken obviously is no longer pink, you know that they're done. And the cheese'll be oozing inside.

OK. So here we have our baked chicken spiedini stuffed with onions, Fontina cheese, plum tomatoes, little bit of butter. You bake them till they're golden brown, just like this. You can see that they're done. You see the cheese has oozed out of the bottom.

And we have some of our Parmesan zucchini fries and a nice garden salad. A nice quick meal, not too complicated if you have your mudiga breadcrumbs all fixed and ready to go in your freezer.

You can see-- ooh, look at the pieces. You have your caramelized onion, your Fontina cheese, the tomato, all nice and melted. Let's have a bite. You have to get a little of everything. So we have our onion, our tomato, and our cheese.

Mmm, that's delicious. Fontina cheese just melts so good. And the onion, so good. Mmm.

And definitely, you need to try Parmesan zucchini fries. You can trick your children and get that zucchini into them. It's really yummy. The outside, when we shaved the cheese over it, it makes a nice crust. Super delicious. Hope you enjoy it.

Chicken Spiedini
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