The key to this dish lies in selecting the right ingredients—fresh, high-quality chicken and good Parmesan make all the difference. Whenever I can, I choose organic, free-range chicken for better flavor and texture. Fresh garlic is a must; it brings a vibrant punch that dried garlic just can’t match. For the Parmesan, I prefer freshly grated over pre-grated to avoid that powdery texture and get the best melt and flavor. If you’re watching salt intake, feel free to tweak the seasoning, but I find that the cheese adds just the right touch.

• 1.5 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
• 3 cloves garlic, minced (or more if you’re like me!)
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup plain breadcrumbs (Panko works beautifully for extra crunch)
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
• Salt and freshly ground black pepper, to taste
• Wooden or metal skewers (soaked in water if wooden)

Substitutions: For a gluten-free option, swap the breadcrumbs with crushed cornflakes or almond meal. You can also experiment with Pecorino Romano in place of Parmesan for a sharper edge.