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Skewered Chicken with Lemon Butter Sauce

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

1. Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.
2. 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.
3. Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.
4. Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken.

Serves 6.