Woman Connected to Recipe: Petrina Riccobono
Submitted by Francesca Fultineer (Petrina’s granddaughter)
About Petrina:
She was my grandmother. She was the best cook I’ve ever known and her cooking was the family.
About Petrina's Chicken Spedini:
These “little birds” were a family treat. They are rather labor intensive so Grandma would only be so many of these tiny bits of rolled goodness. We would count them out and divide them evenly amounts us. This was the only way to avoid a lot of Italians shouting at each other over dinner.
Petrina's Chicken Spedini
INGREDIENTS
4 chicken breasts
1-2 c breadcrumbs
1 c olive oil
2 lbs fresh Asiago cheese
2 large sweet onions
2-3 fresh bay leaves
INSTRUCTIONS
Slice chicken breasts in 1/4 inch thin pieces.
Cube cheese.
Roll chicken slices around each cube of cheese.
Dip pieces in olive oil then cover in breadcrumbs.
Slice onions thin and line casserole pan with onions seasoned with salt and pepper.
Toss in the bay leaves to the onions.
Lay the rolled chicken on top of onions.
Cover and cook at 350 for 45 minutes.