 | | Directions |
- Combine lemon juice, lemon zest and olive oil together.
- Remove 2 tablespoons of this mixture into a small bowl and add pepperoncini and set aside.
- Place remaining lemon mixture into a resealable bag and add chicken tenders. Seal bag and refrigerate for 30-60 minutes.
- Place 1/2 cup of bread crumbs, 1/4 cup of parmesan cheese, parsley, and garlic in a shallow dish; blend together.
- Remove chicken tenders from the marinade and place into the crumb mixture, coating well one at a time.
- Thread onto a bamboo or metal skewer. Two fit nicely onto one.
- Preheat the grill to medium. Grill skewers directly for 10 minutes, turning once.
- Meanwhile, cook fettuccine according to package directions.
- Place on a large serving platter and sprinkle with olive oil and basil; toss to combine.
- Sprinkle remaining bread crumbs, cheese and a little more olive oil on top.
- Place under a low heat broiler for 5 minutes.
- Top with chicken skewers and sprinkle all with pepperoncini mixture. Garnish with parsley if desired.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Container: large serving platter, bamboo or metal skewers
Servings: 4
|  | | Ingredients | | - | | 1/2 cup lemon juice |
| - | | 1/2 lemon - zested |
| - | | 1 tablespoon olive oil |
| - | | 2 tablespoons chopped pepperoncini |
| - | | 1 package chicken tenders - approximately 1 pound |
| - | | 1 cup Italian seasoned bread crumbs - divided |
| - | | 1/2 cup parmesan cheese - grated, divided |
| - | | 1 tablespoon fresh parsley - chopped |
| - | | 2 cloves garlic - minced |
| - | | 16 ounces fettuccine |
| - | | 1 tablespoon fresh basil - chopped |
| - | | olive oil for pasta |
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