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.
2 pounds chicken breasts, ⅓ cup olive oil, ¼ cup white wine, 2 tablespoons fresh rosemary, 1 tablespoon dried oregano, zest of 1 whole lemon, 1 teaspoon salt, 1 teaspoon pepper
Once marinated, toss in the breadcrumbs and parmesan cheese until well coated. Skewer the chicken onto bamboo or metal skewers and set aside.
¾ panko breadcrumbs, ⅓ cup grated parmesan cheese
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℉.
While the chicken is cooking, add all the amogio sauce ingredients to a medium saucepan. Simmer, then remove from heat. Serve alongside the skewers.
½ cup olive oil, ¼ cup butter, 3 cloves garlic, ¼ cup lemon juice, 1 tablespoon chopped parsley, 1 tablespoon chopped basil, ¼ teaspoon salt, ¼ teaspoon pepper, pinch red pepper flakes
Video
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.
Storage: Store chicken spiedini in an airtight container in the refrigerator for 3 days, or freeze for 3 months.