The chicken skewers with radicchio, bay leaves, and sesame were one of my very first recipes when I had the old blog, which I found among the archives with really scandalous photos! Since then, I have always taken more care not only in the aesthetics of my dishes but also in the way I present them, so, having bought some free-range chicken slices just this morning from my trusted butcher, I was convinced that these skewers should rightfully become part of the new blog! They are indeed a tasty and super quick second course to prepare because the filling is all raw, so you won’t spend too much time at the stove. The radicchio gives the meat, which is delicate on its own, a slightly bitter aftertaste that creates a perfect balance of flavors, while the sesame seed breading will give the palate a particular toasted and crunchy note at the same time! Not to mention their beneficial aspects, especially being considered among the main vegetable sources of calcium, which, as I have said many times, are really useful for strengthening bones and teeth. At the end of cooking, they will have released a really tasty aromatic sauce that you can collect with a spoon and use to drizzle over your skewers before serving them. Try them, because they will be greatly appreciated by everyone, even those most reluctant at the sight of chicken, and they will literally be snapped up!
If you love recipes based on white meat, here are some other ideas for super tasty and inviting alternatives to experiment with:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients:
- 1.3 lbs chicken breast
- 1/2 radicchio
- 3.5 oz provola (spicy with chili pepper)
- 2 oz sesame seeds
- 0.5 oz pine nuts
- 16 leaves bay leaves
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Cutting Board
- 1 Meat Tenderizer
- 1 Bowl
- 4 Skewers
- 1 Baking Tray
- 1 Parchment Paper
- 1 Oil Sprayer
Steps:
On a cutting board, pound the chicken slices with a meat tenderizer to widen and flatten them.
If the slices are too large, you can cut them in half if needed.
Salt and pepper each chicken slice to taste.
Place a few strips of radicchio, previously washed and dried, and cubes of provola on each slice of chicken.
Add a handful of pine nuts and a drizzle of oil.
Roll up the slices as tightly as possible without letting the filling spill out.
Close them by folding them over.
Once all the rolls are made, skewer about three at a time, if they are large, or even four if they are smaller, onto a skewer stick, alternating with bay leaves.
Place the sesame seeds in a bowl.
Spray each skewer with some oil or lightly oil the surface.
Roll them in the sesame seeds on all sides.
Place them on a baking tray lined with parchment paper and drizzle with a little more oil on top. Bake the skewers in a preheated oven at 356°F for 20′ at most; they should not cook too much, or the meat will dry out and not remain juicy and tender.
Turn off the heat, take them out and serve on a bed of salad, drizzling with their own sauce that usually forms during cooking.
And voilà… your stuffed chicken and bay skewers are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
More shots…
Storage
👉 It is possible to store the skewers in the fridge in suitable refrigeration containers for 2-3 days.
Tips, notes, variations, and suggestions
🟣 You can replace the chicken meat with some good turkey breast without any problem. Radicchio can also be replaced with other seasonal vegetables such as cabbage, savoy cabbage, or purple cabbage cut into thin strips. Any other type of stretched cheese will be fine, but I do not recommend mozzarella as it creates too much water during cooking. At most, you can opt for block mozzarella, which is used for pizza.
🟣 If you don’t have skewer sticks at home, don’t worry, you can solve the problem by sealing each roll simply with toothpicks.
