Grilled breaded chicken stuffed with prosciutto, Provolone and basil, served with linguini in white wine sauce and vegetable of the day. Served with either our house salad, Caesar salad or soup

Preheat the grill to medium heat. Flatten the chicken breasts with a meat mallet to about 1/2 inch thick. Season both sides with salt and black pepper.

Prepare the Chicken

Place a slice of prosciutto, a slice of provolone, and 3 basil leaves on each chicken breast. Roll the chicken tightly and secure with toothpicks.

Stuff the Chicken

In a shallow bowl, beat the eggs. Dip each chicken roll in the egg, then roll in breadcrumbs until fully coated.

Bread the Chicken

Brush the grill with olive oil. Grill the chicken rolls for about 15-20 minutes, turning occasionally until golden brown and fully cooked.

Grill the Chicken

Boil a large pot of salted water. Add linguini and cook according to package instructions until al dente. Drain and set aside.

Cook the Linguini

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Prepare the Sauce

Pour in the white wine, salt, and black pepper. Let it simmer for about 3-5 minutes until slightly reduced.

Add Wine and Seasonings

Add the cooked linguini to the skillet. Toss to coat the pasta in the sauce. Add grated Parmesan cheese and chopped parsley, mixing until well combined.

Combine Pasta and Sauce

In a skillet, heat olive oil over medium heat. Add the seasonal vegetables and sauté for 5-7 minutes until tender. Season with salt and black pepper.

Sauté the Vegetables

For house salad: Toss mixed greens with your preferred dressing. For Caesar salad: Mix greens with Caesar dressing and top with croutons.

Prepare the Salad

Heat the soup of the day and serve in bowls.

chicken spiedini

Recipe information

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