Cunetto’s Chicken Spedini by cucinagirl

Serves 4.

4 boneless chicken breasts, 6-8oz each

for the marinade 
3/4 cup olive oil 
3/4 cup white wine 
1/3 cup parmesan cheese, freshly (& finely) grated 
1/3 cup fresh breadcrumbs, plus a little extra for topping 
1/3 teaspoon salt 
1/3 teaspoon freshly ground black pepper 
1/4 teaspoon red pepper flakes 
2 tablespoons fresh parsley, chopped 
2 teaspoons garlic, minced or pressed

for the sauce 
1/4 cup melted butter 
1/2 cup lemon juice
toothpicks or short bamboo skewers

Pound the chicken breasts to about 1/4-inch thickness.
 
In a large bowl combine the chicken and the remaining ingredients… Yes, the parmesan and breadcrumbs, too. :) 
 
Marinate in the refrigerator for 1 hour.  

Preheat oven to 350°F.
 
Remove one piece of chicken from marinade and roll tightly into a cylinder (starting from a short end), capturing as much of the marinade as possible.  Secure with toothpicks or skewers.  Place in a baking dish.  Repeat with remaining pieces of chicken.  Top with remaining marinade, pressing solids onto tops and sides of chicken. 
 

Sprinkle with remaining breadcrumbs. 
  
Bake at 350°F for 25-30 minutes, until the center of the chicken registers 160°F on an instant-read thermometer. 
 
Before removing from the oven, switch to broil setting and broil chicken for about two minutes—just long enough to turn the tops crisp and golden brown.  Remove chicken from the oven.
While the chicken is baking, make the sauce.  Melt the butter in a pan.  Add the lemon juice and stir until the sauce is heated through. 
  
Remove toothpicks from chicken. 
 
Serve topped with lemon butter sauce and with a side of (homemade) Fettuccine Alfredo, in true Italian-American restaurant fashion.