Spiedie Chicken Breasts With Buttered Broccoli
Published Aug. 6, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon dried oregano or Italian seasoning
- 6tablespoons olive oil
- 2tablespoons red wine vinegar
- 1teaspoon coarse kosher salt or fine sea salt, plus more for the broccoli
- ½teaspoon garlic or onion powder
- ½teaspoon crushed red pepper
- ¼teaspoon MSG (optional)
- 1½pounds boneless skinless chicken breasts or thighs
- 1pound broccoli, crown chopped into bite-size pieces and stem peeled then sliced crosswise
- 1tablespoon unsalted butter
- Lemon wedges, for serving (optional)
Nutritional analysis per serving (4 servings)
453 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 42 grams protein; 626 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl or resealable container, whisk to combine the oregano, olive oil, vinegar, salt, garlic powder, red pepper and MSG, if using.
- Step 2
If using chicken breasts, cut each in half through their equators to create thin cutlets. Add to the marinade, mixing well to coat evenly, then cover and refrigerate until ready to cook, at least 10 minutes and up to 24 hours.
- Step 3
Heat a large skillet over high; a splash of water in the hot pan should result in small beads that evaporate quickly. Add 2 to 3 chicken cutlets at a time and cook until lightly browned, 1 to 3 minutes per side. Transfer to a platter to rest.
- Step 4
Over medium-high heat, add the broccoli to the dirty pan, season with salt, then stir-fry until charred at the edges, about 4 minutes. Add the butter and 2 tablespoons of water, and cover to finish cooking in the steam until your preferred doneness, 2 to 5 minutes.
- Step 5
Serve immediately with the lemon wedges, if using.
Private Notes
Comments
I wanted to pop in the comments before Spiedie traditionalists come in. As a Binghamton native, I wanted to say that this is absolutely something I ate growing up. We used bottled Spiedie marinade for a variety of meats growing up, not just the skewered cubes. Even though I no longer live in the Southern Tier, I still stock up on bottles of Lupo's. It tastes like home to eat a marinated chicken breast like this. Thanks for sharing Eric!
Dear God, this is unnecessarily complicated The analogy to a globe and an equator just doesn't work. A chicken breast doesn't look anything like a globe. Try this: place the chicken breast flat on the cutting surface, and cut it in half with a horizontal cut parallel to the cutting surface That resolves all the comments asking what an 'equator' is for a chicken breast....
Did I read this correctly that there's no oil used in the pan for the chicken? It's just relying on the oil on the chicken from the marinade?
Delicious! Will go into rotation.
Endicott native who has also been eating spiedies for over 50 years. Altered the recipe: cubed the chicken, soaked in marinade overnight (with MSG), skewered and grilled the good ol’ spiedie way. Dare I say, marinade beats Lupo’s & Salamida’s hands down! No longer have to stock up when I’m home. Thank you, Eric!
Made according to the directions for ingredients, including the MSG (obviously). Because so many had problems with the hot pan and no oil, I lowered the heat a bit and put in some avocado oil before cooking the chicken. It seemed like a shame not to take advantage of the fond left in the pan, so I did a quick deglaze with white wine before the broccoli. The chicken was DELICIOUS and the broccoli was really good, though I think I prefer it roasted.