1. In a large bowl, place your chicken pieces.
2. Pour in half a cup of Garlic Expressions Dressing and half a cup of white wine.
3. Sprinkle in the one tablespoon of Italian seasoning, half a teaspoon garlic powder, and half a teaspoon onion powder.
4. Mix all of that around, and get all the chicken coated in the seasoning, dressing, and wine.
5. Let this sit and marinate for one hour in the fridge.
6. Remove the bowl from the fridge, and pour off the marinade. ((Just hold your hand on the side of the bowl and pour as much marinade that will come off into the sink!))
7. Add in one cup of seasoned panko and half a cup of Parmesan cheese.
8. Toss everything together until each chicken piece is coated in the panko and cheese.
9. To some skewers, tightly pack the chicken pieces on.
10. Preheat your grill while you skewer the chicken.
11. Grill over medium heat, turning often so the chicken doesn’t burn.
12. Once the internal temperature of the chicken is 165 degrees, remove from the grill and let the kebabs rest while you make the lemon butter sauce.

Lemon Butter Sauce

1. In a small pot, pour the quarter cup of lemon juice, and bring to a gentle simmer. Just until you start seeing steam come off of the lemon juice.
2. When the steam is rising, add one tablespoon of butter at a time. Whisking until each pat of butter is emulsified in the sauce.
3. Once the sauce is fully incorporated and you’ve whisked in all the pats of butter, serve with the chicken spiedini!
4. I like to take the chicken off the kebobs, so it’s easier to serve.
5. Pour the sauce right over the chicken, and hold some back to serve on the side at the table.