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.

In a shallow dish, combine the breadcrumbs, parmesan, lemon zest, garlic and a tiny pinch of salt and pepper.

In another, combine 2 Tbs. oil and melted butter.

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

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

Cook the pasta until it reaches al dente. Drain and add to the tomato sauce. Toss to combine.

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