Chicken Spiedini

Start by stewing your tomatoes. Add the chopped tomatoes to a saucepan and simmer on low for 15 minutes. Increase the heat, toss in the butter, stock, sugar, salt and pepper and simmer for 45 more minutes. Then lower the heat and keep it warm.

In a shallow dish, combine the breadcrumbs, parmesan, lemon zest, 1/4 cup of chopped parsley, garlic and a tiny pinch of salt and pepper. Set aside.

In another bowl, combine 2 tablespoons of oil and the melted butter. Set aside.

Dredge the chicken pieces through the butter/oil mixture, then through the breadcrumb mixture. Place pieces on wooden skewers.

Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high. Cook the skewers of chicken until golden brown on all sides and cooked through, about 8 minutes total.

Cook the pasta until it reaches al dente (according to package instructions for al dente). Drain it and add it to the tomato sauce. Toss to combine.

Serve chicken spiedini over a bed of spaghetti. Garnish with more parsley, freshly grated parmesan and some lemon juice!