Chicken Spiedini with Amogio Sauce

INGREDIENTS

FOR THE CHICKEN SKEWERS:

• 2 lbs chicken breasts cut into 1-inch cubes
• ⅓ cup olive oil
• ¼ cup white wine optional
• 2 tbsp fresh rosemary finely chopped
• 1 tbsp dried oregano
• Zest of 1 whole lemon
• 1 teaspoon salt
• 1 teaspoon pepper
• ¾ panko bread crumbs
• ⅓ Cup grated parmesan cheese

FOR THE AMOGIO SAUCE:

• 1/2 cup olive oil
• 1/4 cup butter
• 3 cloves garlic minced
• 1/4 cup lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon chopped basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch red pepper flakes

INSTRUCTIONS

• In a large bowl, toss together the chicken, olive oil, wine, rosemary, oregano, lemon zest, salt and pepper. Place in the fridge to marinate for 20-30 minutes.
• Once marinated, toss in the bread crumbs and parmesan cheese until well coated. Skewer the chicken onto bamboo or metal skewers and set aside.
• Heat your grill pan over medium-high heat until warm. Brush on some oil to prevent the skewers from sticking. Grill the skewers for 4 minutes on each side until the internal temperature reaches 165 degrees.
• While the chicken is cooking, add all the amogio sauce ingredients to a medium saucepan. Simmer, the remove from the heat. Serve alongside the skewers.

NOTES

• In place of the wine, you can also use chicken broth.
• For the lemon juice in the sauce, juice the lemon you zested for the skewers!
• If cooking on a barbecue, soak the bamboo skewers in water for 30 minutes before using. If using a grill pan, you can skip this step.