Skewered Chicken with Lemon Butter
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
Mix first 6 ingredients in large bowl. Add chicken; toss to coat.
Cover and refrigerate 1 hour.
Preheat broiler. Combine breadcrumbs and Parmesan cheese in
another large bowl. Remove chicken from marinade; discard marinade.
Add chicken to breadcrumb mixture; toss to coat. Arrange chicken
Broil chicken until cooked through, turning frequently, about 8
minutes. Transfer to platter.
Meanwhile, melt butter in heavy small saucepan over medium heat.
Remove from heat and mix in lemon juice. Drizzle butter over chicken.