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.
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.