For Chicken Skewers:
2 lbs chicken breasts, cut into 1-inch cubes
⅓ cup olive oil
¼ cup white wine, optional
2 tbsp fresh rosemary, finely chopped
1 tbsp dried oregano
lemon zest, from 1 lemon
1 tsp salt
1 tsp pepper
¾ panko bread crumbs
⅓ cup parmesan cheese, grated
For Amogio Sauce:
½ cup olive oil
¼ cup butter
3 cloves garlic, minced
¼ cup lemon juice
1 tbsp parsley, chopped
1 tbsp basil, chopped
¼ tsp salt
¼ tsp pepper
1 pinch red pepper flakes
Chicken Skewers:
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 to 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 the 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 F.
Amogio Sauce:
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. Enjoy!
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