Chicken Spidini

• 4 boneless skinless chicken breasts
• 1/3 cup olive oil
• 1/3 cup lemon juice (fresh)
• 1 cup of loose basil leaves (diced)
• 2 garlic cloves, minced
• 1 teaspoon red pepper (crushed)
• 1 -2 teaspoon fresh coarse ground black pepper
• salt (to taste)
• 1/2 cup parmesan cheese
• 1 cup breadcrumbs
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• fettuccine pasta or penne pasta

1. Wash chicken and cut each breast into 8 pieces (cubes or chunks).
2. Mix olive oil with lemon, fresh diced basil, garlic, red pepper flakes, black pepper and salt.
3. Reserve 1/4 cup of oil mixture.
4. Marinate chicken in remaining oil mixture in the refrigerator overnight.
5. --NEXT DAY-- Bring water to a boil for pasta.
6. Drain the chicken and roll the chunks in a mixture of breadcrumbs, dried basil, oregano and Parmesan cheese.
7. Skewer and put chicken on the grill, turning until done; or fry the chicken in olive oil until browned on all sides.
8. Toss the cooked fettuccine noodles or penne with the reserved oil mixture and serve.

chicken breasts, olive oil, lemon juice, basil, garlic, red pepper, fresh coarse ground black pepper, salt, parmesan cheese, breadcrumbs, basil, oregano, pasta

Taken from www.food.com/recipe/chicken-spidini-61670 (may not work)