Cut chicken breast into 1-inch cubes and add to large bowl. Season with 1/4 tsp salt and 1/2 tsp pepper (keep remaining for breading) and add in olive oil and white wine. Stir to combine, cover and refrigerate for 20 minutes.
While the chicken is marinading, combine remaining salt and pepper, red pepper flakes, parsley, garlic powder, Italian bread crumbs, Panko, Parmesan cheese into a bowl and stir to combine. Set aside.
Once chicken has marinaded remove from the fridge and add in the dry ingredients and stir until all chicken is well coated. Spray skewers with cooking spray and skewer chicken cubes on until none remain. Pat on fallen breading if desired.
Heat your grill or grill pan to medium-high heat and spray with cooking spray to avoid bread crumbs from sticking. Add skewers to heat and cook 4 minutes each side or until internal temperature reads 165 degrees. If they are getting too charred place them on a cooler part of the grill until cooked through.
To serve remove chicken from skewers and drizzle with Lemon Butter Sauce. Enjoy!
Lemon Butter Sauce
Right before serving add melted butter and lemon juice into a small bowl and stir to combine. Top with additional red pepper flakes for an extra spicy kick. Serve over Grilled Chicken Spiedini
Leftover Storage: Store leftover spiedini in an airtight container in the fridge for up to 4 days. When ready to eat re-warm in the microwave until warm (30-60 seconds).*You can swap the white wine out for chicken broth if you wish.