2 boneless skinless chicken breast halves
2 cloves garlic, smashed
1 tablespoon dried oregano
1 lemon zested and juiced
1/4 teaspoon red pepper flakes
1/4 cup olive oil, plus extra for drizzling
Salt and pepper
2 cups Buddy's Master Bread Crumbs
10 metal skewers (or wooden skewers soaked in water for 20 minutes)
White Balsamic Honey dipping Sauce, recipe follows
Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick). Slice chicken into strips.
Into a resealable plastic bag, combine the garlic, oregano, lemon zest and juice, red pepper flakes, olive oil, salt and pepper. Place the chicken strips into the bag. Toss to coat and marinate, refrigerated, for 20 minutes.
Heat Grill pan medium-high
Pour the breadcrumbs into a plate. Remove the chicken from the marinade and discard. Thread the chicken strips onto the skewers, accordion style. Roll the chicken skewers into the breadcrumbs to coat. Drizzle skewers with olive oil and place on the grill pan, cooking in batches as needed. Cook, turning, until chicken is cooked through and crumbs are browned and crisped places, about 5-7 minutes.
Serve with White Balsamic Honey Dipping Sauce.
Balsamic Honey Dipping Sauce:
6 tablespoons white balsamic vinegar
4 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped scallions
1/2 tablespoon soy sauce
For the Dipping Sauce:
Whisk together the vinegar, honey, olive oil, scallions and soy sauce until well-combined.