In a bowl, combine lemon juice, 1 tablespoon lemon zest and olive oil. Mix well.

Remove 2 tablespoons lemon juice mixture, place in another bowl. Stir in pepperoncini. Set aside.

Place remaining mixture into sealable plastic bag.

Add chicken breasts. Seal bag. Place in refrigerator and allow to marinate for at least 30 minutes.

Place bread crumbs, Parmesan cheese, parsley, remaining 2 tablespoons lemon zest and garlic cloves in shallow dish such as a pie plate. Mix well to blend.

Remove each chicken breast from marinade and discard the marinade.

Place chicken breasts, one at a time, into crumb mixture, turning to coat well.

Carefully cut each breast into 1-inch thick slices.

Thread chicken slices onto metal skewers.

Preheat grill to medium-high, about 400°F (See Note #3 Above this Box), allowing coals to burn down to white ash.

Place skewers onto grill and cook chicken 9 to 12 minutes, turning midway through cooking, until fully cooked with an internal temperature of at least 165°F on an instant-read thermometer.

While chicken is cooking, prepare pasta according to package directions. Drain.

Divide pasta evenly between four serving plates.

Remove chicken from grill and place atop pasta.

Drizzle with reserved pepperoncini mixture.

Serve hot.