Grilled Chicken Spiedini

I had never had spiedini before, but found this recipe in the paper. Makes nice kabobs and the pepperoncini really add flavor. Great served over angel hair pasta.

• Ready In: 34 mins
• Serves: 4
• Yields: 1 breast

Ingredients

• 1⁄2 cup lemon juice
• 3  tablespoons lemon zest, grated and divided
• 1  tablespoon olive oil
• 2  tablespoons  pickled  pepperoncini peppers, chopped
• 4  boneless skinless chicken breast halves
• 2⁄3 cup  Italian seasoned breadcrumbs
• 1⁄3 cup parmesan cheese, grated
• 1  tablespoon parsley, chopped
• 2  garlic cloves, minced

Directions

1. Combine lemon juice, 1 T lemon zest and olive oil.
2. Remove 2 T lemon juice mixture and stir in pepperoncini; set aside.
3. Place remaining mixture into zip-top bag and add chicken. Seal and refrigerate 30 minutes.
4. Place bread crumbs, cheese, parsley, and remaining 2 T lemon zest and garlic cloves in a shallow dish.
5. Remove chicken breasts from marinade and cut into 1 inch thick slices.
6. Place chicken in crumb mixture, coating well.
7. Carefully thread chicken onto metal skewers.
8. Grill over medium high for 9-12 minutes or until internal temperature registers 170°F, turning once.
9. Place on a serving platter and drizzle with pepperoncini mixture.