Make the garlicky Amogio sauce ahead, so you can have these ready in 30 minutes.

Chicken Spiedini with Garlic Amogio Sauce

Preheat oven to 450 degrees. Line a rimmed baking pan with foil; lightly coat with cooking spray. 

Prepare Rosemary Amogio Sauce: Combine olive oil, lemon juice, garlic, shallot, rosemary, and crushed red pepper in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; stir in butter, salt, and pepper to taste. Split into two small bowls, reserving one half for serving.

To avoid cross-contamination, it's important to split the sauce sauce into two separate bowls. Use the silicone pastry brush to spread sauce onto raw meat, then place the silicone brush, small bowl, and any remaining sauce that has had contact with raw chicken into the sink and wash thoroughly.

Place chicken pieces on a cutting board; cover with plastic wrap. Pound chicken with flat side of a meat mallet to 1/4-inch thickness. Cut chicken into 1-inch strips. Top each strip with basil and tightly roll up. Thread chicken rolls onto skewers. Place on prepared baking pan.

Brush skewers with one half Rosemary Amogio sauce. Bake, uncovered about 15 minutes or until chicken is done (165 degrees), turning once. During the last two minutes of baking, sprinkle chicken with Parmesan cheese.

Serve reserved Rosemary Amogio with chicken. 