Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Arrosticini di pollo

Chicken Arrosticini Skewers

Name: Chicken Arrosticini Skewers
Yield: Serves 4-5 servings
Ingredients: 2 whole chicken breasts; 1/2 cup dry white wine (120 ml),; 2 tablespoons extra virgin olive oil (30 ml),; Salt,; Rosemary,; Bay leaves,; 1 shallot,; Juice of 1 lemon; Reserved marinade liquid; 1 cup plain breadcrumbs (about 100 grams); Rosemary and chives,; Red pepper flakes; Wooden skewers

Luciano Buttarelli @cook_7638108

verona

The most well-known arrosticini are from Abruzzo, made with lamb and typically grilled. These, however, are a similar style but use chicken breast and are cooked in a skillet. Of course, they're quite different, but they're very tender and marinated with herbs. You can cook them in several ways: in the oven, simply in a skillet, or breaded as in this recipe.

Luciano Buttarelli @cook_7638108

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Ingredients

Serves 4-5 servings

2whole chicken breasts
For the marinade:
1/2 cupdry white wine (120 ml),
2 tablespoonsextra virgin olive oil (30 ml),
Salt,
Rosemary,
Bay leaves,
1shallot,
Juice of 1 lemon
For the breading:
Reserved marinade liquid
1 cupplain breadcrumbs (about 100 grams)
For seasoning the skewers:
Rosemary and chives,
Red pepper flakes
Wooden skewers

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Steps

1

In a bowl or tray, prepare the marinade with 1/2 cup dry white wine (120 ml), lemon juice, 6 bay leaves, 2 sprigs of rosemary, and 1 peeled and chopped shallot.
2

Remove the small bone connecting the two chicken breasts and trim off any excess fat. Place each chicken breast on a cutting board and slice into strips about 3/4 inch (2 cm) thick using a sharp knife.
3

Lay the strips side by side and cut them into long pieces about 3/4 inch (2 cm) wide, trimming any wider pieces and setting them aside.
4

Transfer all the chicken pieces to the marinade, making sure they're fully submerged. If needed, add a little water to cover. Cover with plastic wrap and refrigerate for 2 hours.
5

After marinating, drain the chicken pieces one by one and arrange those of similar size together.
6

Thread the chicken pieces onto wooden skewers, leaving about 3/4 inch (2 cm) between each piece. Once finished, cut between the skewers to create individual skewers. Trim any ends that stick out and set them aside to add to skewers that are shorter or uneven.
7

Arrange all the skewers parallel to each other and sprinkle with a mix of chopped rosemary, chives, and a pinch of red pepper flakes, or use your favorite roast seasoning blend.
8

Dip the skewers in the reserved marinade liquid, then coat them in breadcrumbs, pressing gently so the crumbs stick. Shake off any excess.
9

After breading, heat a nonstick skillet with a little olive oil and a couple of tablespoons of water. Brown the skewers on all four sides over low heat, turning to avoid burning. The added water helps cook the chicken through, while the oil gives a nice golden color without deep frying.
10

Cooking variations:
1 – After marinating, bake the skewers in the oven at 480°F (250°C) until browned on all sides.
2 – Grill the skewers on a grill pan, but in this case, skip the breadcrumbs and just use the marinade.

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Luciano Buttarelli @cook_7638108

Published in the US on August 25, 2025 14:01

verona

Seguite le mie ricette anche su www.facebook.com/36.LUCIANO/sono un cuoco di casa che cucina ogni giorno per la mia famiglia e ho iniziato per passione e per necessità dal 1976 e nelle mie ricette cerco sempre di migliorarle con nuove idee ed ingredienti per dare un giusto equilibrio a ciò che cucino