Chicken Spedoni Recipe

• 1 pound boneless breast of chicken
• 3 green peppers
• 1 Spanish onion
• 1 (8 ounce.) glass red wine
• 1 (8 ounce.) glass salad oil
• 12 short spears (city chicken)
• 1/4 pound Romano, grated
• 4 cloves minced garlic
• 1 pound Italian bread crumbs
• 1/2 pound rigotta cheese
• 1/2 pound fontanalla cheese
• 1 bunch parsley
• 1 lemon
• 1 c. flour
• 1 dozen Large eggs

1. Mix chicken (cut) with garlic, wine, oil, rigotta cheese, fontanalla cheese and 1/2 parsley.
2. Let sit overnight.
3. Then add in chicken, squared onion and squared pepper on to spear till full then salt and pepper.
4. Add in 1/4 Romano into bread crumbs.
5. Bread chicken then deep fry in oil, garlic and 1 slice of lemon till brown.
6. Cut lemon slices.
7. Serve a twist of lemon over each piece with one piece of parsley then serve.
8. Serves 6 to 8.

chicken, green peppers, onion, glass red wine, glass salad oil, short, romano, garlic, bread crumbs, rigotta cheese, fontanalla cheese, parsley, lemon, flour, eggs

Taken from cookeatshare.com/recipes/chicken-spedoni-34189 (may not work)