Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Chicken and Sausage Speidini




CHICKEN and SAUSAGE SPEIDINI
Maggiano's Little Italy

1 sausage link
2 (4 oz.)  chicken breasts
1/2 cup crispy red potatoes
1 tablespoon whole butter
2 tablespoons roasted peppers
2 tablespoons roasted red onions
1/4 cup Siciliano Herb Vinaigrette (see recipe below)
1/8 teaspoon red chili flakes
1 tablespoon fresh parsley
salt and pepper, to taste
1/2 cup olive oil
1 tablespoon garlic, finely chopped


Siciliano Herb Vinaigrette:
1/4 cup red wine vinegar
2 tablespoon pepperoncini, sliced
1 tablespoon Kalamata olives, chopped
1 teaspoon fresh parsley, chopped
1 teaspoon fresh basil, chopped
1 tablespoon sun dried tomatoes, finely chopped
1 teaspoon fresh rosemary, finely chopped
salt and pepper, to taste
1/2 cup olive oil

Vinaigrette: In a mixing bowl, combine all the ingredients above and mix thoroughly with a whisk.

Assembly: Cook the sausage link in boiling water until it reaches 165 degrees. Remove from water, cool completely and cut into thirds. Cut the raw chicken breasts in half lengthwise and marinate in salt and pepper and olive oil. Assemble skewer alternating between chicken and sausage with chicken ending on both sides.

Grill Skewers:  Place the Chicken & Sausage Spiedini onto an oiled grill. Season with salt and pepper and cook for approximately 2-3 minutes, creating crisscross grill marks on one side of the chicken. Flip over and cook for approximately 1-2 minutes or until the sausage is slightly charred and the chicken is cooked to 165 degrees.

To Serve:  Heat the crispy red potatoes in a 350 degree deep fryer for 3-4 minutes or until golden brown and crispy. Melt the butter in a saute pan and then mix in roasted peppers, roasted red onions, crispy red potatoes, garlic and parsley. Season with salt and pepper and red chili flakes. Place the ingredients from the saute pan on a plate and lay the spiedini on top. Drizzle the Siciliano Herb Vinaigrette over the top of the spiedini and serve.

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