<table> </table> Whether you order chicken spiedini at an Italian mom-and-pop ristorante or the Olive Garden, chances are good the benefits of grilling lean chunks of meat over an open flame will be overshadowed by the dish&#8217;s overall fat content.</p><p>The culprit?</p><p>Typically the skewered, breaded kebabs are served drowning in a puddle of olive oil. For instance, one recipe on cdkitchen .com calls for 1/2 cup olive oil. Another on recipezaar.com lists 2 tablespoons olive oil and 2 tablespoons butter.</p><p><em>The Star&#8217;s </em><strong>Grilled Chicken Spiedini</strong> adds more zesty lemon and spicy pepperoncini, a mixture that balances flavor with a more modest tablespoon of olive oil.</p><p>&#8226;<strong>Shopping tip: </strong>Look for pickled pepperoncini in the condiment aisle with salad dressings, pickles and peppers. You can also find them on some salad bars.</p><p>&#8226;<strong>Cooking tip: </strong>For tips on getting the coals to the right temperature using the &#8220;Mississippi&#8221; counting test, go to Kansas City.com and click on House + Home. At 400 degrees, you should be able to hold your hand 4 inches above the grate and count to four, using the &#8220;1 Mississippi, 2 Mississippi&#8230;&#8221; method, before the heat forces you to pull it away.</p><p><strong>&#8226;Serving tip: </strong>Instead of serving the grilled chicken over a bed of fettuccine &#8212; referred to by the Center for Science in the Public Interest as a &#8220;heart attack on a plate&#8221; &#8212; try it on a bed of noodles lightly dressed in the pepperoncini sauce plus a dab of heart-healthy olive oil, if desired.</p><p><hr class="infobox-hr-separator" /> <div class="infobox"> <strong><span class="infobox-head">Grilled chicken spiedini </span></strong><br /> Makes 4 servings</p><p> 1/2 cup lemon juice</p><p>3 tablespoons grated lemon zest, divided</p><p>1 tablespoon olive oil</p><p>2 tablespoons chopped pickled pepperoncini</p><p>4 boneless, skinless chicken breast halves</p><p> 2/3 cup Italian seasoned bread crumbs</p><p> 1/3 cup grated Parmesan cheese</p><p>1 tablespoon chopped parsley</p><p>2 garlic cloves, minced</p><p>Combine lemon juice, 1 tablespoon lemon zest and olive oil; blend well. Remove 2 tablespoons lemon juice mixture, stir in pepperoncini and set aside. Place remaining mixture into zip-top bag and add chicken breasts. Seal bag, refrigerate and allow to marinate 30 minutes.</p><p>Place bread crumbs, Parmesan cheese, parsley, remaining 2 tablespoons lemon zest and garlic cloves in shallow dish such as a pie plate; blend well. Remove each chicken breast from marinade and place in crumb mixture, coating well. Carefully cut each breast into 1-inch thick slices and thread onto metal skewers.</p><p>Preheat grill to medium-high (400 degrees, see cooking tip) allowing coals to burn down to white ash. Grill chicken 9 to 12 minutes, or until fully cooked and meat thermometer registers 170 degrees, turning midway through cooking.</p><p>Place on serving platter and drizzle with pepperoncini mixture.</p><p><em>Per serving: 275 calories (24 percent from fat), 7 grams total fat (2 grams saturated), 71 milligrams cholesterol, 19 grams carbohydrates, 32 grams protein, 489 milligrams sodium, 2 grams dietary fiber.</em></p><p></div> <hr class="infobox-hr-separator" /> <div class="infobox"> <strong><span class="infobox-head">Grilling Month </span></strong><br /> Throughout July, the Food and House + Home sections are teaming up to bring you healthy, low-fat grilling recipes, like today&#8217;s Chicken Spiedini. You can also find tips for prepping your grill in the H+H section each Sunday. To view video clip, go to KansasCity.com.</p><p></div>