Chicken Spiedini

Serves 2

2 boneless chicken breast halves, cut into 1-inch pieces

For the marinade:
juice of 1/2 lemon
1/4 cup dry white wine
3 cloves garlic, minced
1 tsp kosher salt

For the coating:
3/4 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1 tsp each salt, pepper, dried oregano and basil

For the sauce:
1/2 cup chicken broth
1/4 cup dry white wine
2 Tbsp fresh lemon juice
1 clove garlic, minced
1 Tbsp chopped fresh basil
pinch red pepper flakes

1. Mix marinade ingredients together in a glass baking dish and toss with the chicken pieces to coat. Marinate in the fridge 30 minutes to 1 hour.

2. Preheat oven to 450. Dredge chicken pieces in bread coating mixture and let rest 15 minutes. Place chicken on metal skewers and on a baking sheet lined with non-stick foil. Bake 15 minutes, turn halfway through. Turn on broiler for a couple of minutes so bread crumbs brown, if necessary.

3. Place sauce ingredients in a small sauce pan and heat through about 5 minutes. To serve, drizzle cooked chicken skewers with sauce.

Note: I save some of the sauce to mix with pasta as a side dish to the spiedini.