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
on skewers.

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.