Italian Chicken Spiedini
Recipe By : Midwest Living - June 1999
Serving Size : 4

1/4 cup onion -- chopped
4 teaspoons olive or cooking oil
4 boneless skinless chicken breast halves
4 Mozzarella cheese slices
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano -- crushed
1/4 teaspoon pepper
1/2 cup fine dry breadcrumbs
1/4 cup dry sherry or chicken broth
1/2 teaspoon onion salt
2 tablespoons Romano cheese -- grated
4 teaspoons butter
Hot cooked fettuccine -- optional
Fresh oregano sprigs -- optional

Preheat oven to 375 degrees. Grease a 12x7x2-inch baking dish with some oil; set aside.

Cook onion in 1 teaspoon of the oil for 3-5 minutes or until tender.

Rinse chicken; pat dry. Place each breast half between pieces of plastic wrap. Pound into a 1/8-inch thick rectangle. Remove wrap. Brush tops of chicken breasts with remaining 3 tsp. of olive oil. On boned side of each breast half, place a slice of cheese and 1/4 of the cooked onion.

In a small bowl, combine garlic powder, oregano and pepper. Sprinkle evenly over chicken breast halves. Fold in sides and bottom of chicken breast halves; roll up, jelly-roll style, pressing edges to seal. Coat each roll with breadcrumbs.

Place in prepared baking dish. Drizzle with sherry or chicken broth over top. Sprinkle with onion salt and Romano. Place 1 teaspoon of butter on each roll.

Bake at 375 F. for 20-25 minutes or till no longer pink. Serve with pasta and garnish with oregano, if desired.

Notes : This comes from Joey's Restaurant, on the east side of Milwaukee, WI