Skewered Chicken with Lemon Butter Sauce

• 1/2 cup olive oil
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dried crushed red pepper
• 6 skinless boneless chicken breast halves, but into 1-inch pieces
• 3/4 cup dry white breadcrumbs
• 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
• 12 8-inch bamboo skewers, soaked in water 30 minutes
• 1/4 cup (1/2 stick) butter
• 2 tablespoons fresh lemon juice

1. Mix first 6 ingredients in large bowl.
2. Add chicken; toss to coat.
3. Cover and refrigerate 1 hour.
4. Preheat broiler.
5. Combine breadcrumbs and Parmesan cheese in another large bowl.
6. Remove chicken from marinade; discard marinade.
7. Add chicken to breadcrumb mixture; toss to coat.
8. Arrange chicken on skewers.
9. Broil chicken until cooked through, turning frequently, about 8 minutes.
10. Transfer to platter.
11. Meanwhile, melt butter in heavy small saucepan over medium heat.
12. Remove from heat and mix in lemon juice.
13. Drizzle butter over chicken.

olive oil, white wine, parsley, salt, ground black pepper, red pepper, chicken breast halves, white breadcrumbs, freshly grated parmesan cheese, bamboo skewers, butter, lemon juice

Taken from www.epicurious.com/recipes/food/views/skewered-chicken-with-lemon-butter-sauce-875 (may not work)