1 1/2 lbs. - up to 2 lbs. boneless skinless chicken breast cut into 1 inch to 1 1/2 inch pieces
4 garlic cloves crushed to break open and release their flavor into the marinade
2 teaspoon lemon zest
1/4 cup extra virgin olive oil
1/4 cup water
1/4 cup white wine
3/4 teaspoon kosher salt
1 cup Italian breadcrumbs
non stick baking spray
4 tablespoon butter
4 tbsp extra virgin olive oil
2 1/2 tbsp lemon juice
1 tablespoon Italian parsley finely chopped
healthy pinch of kosher salt and red pepper flakes
Directions
In a large Ziploc plastic bag combine the garlic, lemon zest, oil, water, wine and salt.
Add the chicken pieces and marinate in the fridge for 24 hours, can marinate up to 48 hours.
Preheat the oven to 400°. Prep a large rimmed baking sheet with foil, sprayed with non stick spray.
If using wooden skewers, put them in water to soak for 15-20 minutes.
Prep two plates: one with the Italian Bread Crumbs and one lined with a paper towel.
With tongs remove the chicken from the marinade, about 3 pieces at a time, and roll in the bread crumbs, coating all sides. Then place on the paper towel lined plate.
Skewer the chicken, about 5 pieces per skewer, pushing them close together.
Place on the foil lined baking sheet, spray the tops of the skewers with additional non stick spray.
Bake at 400 degrees for 15 minutes, flip the skewers and bake another 10 minutes to 165°
