1 lb. boneless chicken breast
3 green peppers
1 Spanish onion
1 cup red wine (Marsala or Merlot)
1 cup extra virgin olive oil
12 short skewers
1/4 lb. Romano cheese, grated
4 cloves garlic, minced
1 lb. Italian style bread crumbs
1/2 lb. ricotta cheese
1/2 lb. fontinella cheese
1 bunch parsley, chopped
1 lemon
1 c. flour
1 dozen eggs

Mix cut chicken with garlic, wine, 1/2 cup olive oil, ricotta cheese, fontinella cheese and 1/2 of the parsley. Let sit overnight.

Soak bamboo or wood skewers in water for 30 minutes to avoid burning.

Thread chicken, diced onion and diced pepper onto skewer until full. Season with salt and pepper.

Mix 1/4 Romano cheese and remaining chopped parsley into bread crumbs. Beat 6 eggs in a shallow dish.

To bread chicken, dip in flour to coat, then dip in beaten eggs, then dip in bread crumb mixture. For extra flavor, flour may be seasoned with salt, pepper, garlic powder, onion powder and paprika, if desired, but this is entirely optional.

Sauté breaded chicken in 1/2 inch of olive oil (or about 1/2 cup) in a skillet, garlic and 1 slice of lemon until brown. Cut lemon slices.

Serve a twist of lemon over each piece with one piece of parsley.

Serves 6 to 8.