Chicken or Beef Spedini

chicken breasts
thinly cut beef (like breakfast steak)
Italian bread crumbs
Parmesan cheese
garlic powder
1/2 to 1 stick butter or margerine, melted
lemon juice

- Pound chicken with a meat tenderizer until 1/4 to 1/2 inch thick. If making beef, no pounding is necessary.
- In a bowl, combine butter and lemon juice.
- In another bowl, combine dry ingredients.
- Dip meat in butter bath and then into crumb mixture, coating evenly on both sides.
- Roll meat into a log and set aside. Repeat dipping a rolling until finished.
- Cut logs into 1/2 to 3/4 inch slices. They will look like little spirals.
- Place slices on skewer.
- Broil skewers for 5-6 minutes, then flip and broil another 5-6 minutes. You may have to flip them and do a final 5-6 minutes, depending on how thick the slices were cut.

TIPS
- I soak my bamboo skewers in water for a couple of hours before sticking the meat on them. It prevents the bamboo from charring during the broiling.
- After rolling up the meat, I refrigerate for an hour or so; it makes it a lot easier and less messy to cut into slices.
- You may substitute lemon zest for lemon juice. Just add it to the dry ingredients.
- As far as the dry ingredients go, sorry about the non-measurements! I usually do half crumbs and half cheese, and then garlic to taste.

Original recipe from Mary