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Marinade- in a large bowl, mix chicken, olive oil, lemon juice, white wine (optional), chicken bouillon, ½ teaspoon black pepper, ½ teaspoon salt. Refrigerate for at least 30 minutes.
In another bowl mix panko crumbs, bread crumbs, parmesan, garlic powder, oregano, red pepper flakes, salt & pepper.
Preheat grill to medium high.
NOTE: make sure you really clean your grill and then oil your grill so that the chicken does not stick***
Once chicken has marinaded, remove the chicken from marinade with tongs and add to the breadcrumb mixture to the chicken and toss with hands until chicken is evenly coated. Add chicken to skewers.
Once grill is hot, add chicken skewers to grill and cook for about 5 minutes, then flip and cook for another 4 minutes or until internal temperature reaches 165°F.
While chicken is cooking, make lemon butter sauce by placing butter in a bowl and microwaving for 45 seconds until melted. Add in lemon juice and stir. Set aside.
Remove skewers from grill and brush with lemon butter sauce.
Preheat oven to 400°F
Place chicken on lined sheet.
Cook for 10-15 minutes or until internal temperature is 165°F.
Turn oven to broil and broil each side for about 3-4 minutes- keep your eye on the skewers while doing this, they can burn quickly!