Hi Carolyn!
This is how a well-known St. Louis-based restaurant makes theirs:
Mix 1 part of extra virgin olive oil with 3 parts of lemon juice, enough to generously coat the number of chicken breasts you want to cook. Add at least 3 chopped garlic cloves for each spiedini. Pound the chicken flat and to an even thickness and well coat with the olive oil/lemon mixture. Coat with Italian seasoned bread crumbs and roll chicken up, securing with skewers. Let sit in fridge at least overnight. Re-coat with more bread crumbs before grilling.

And here is a recipe I've made that came originally from Dierbergs markets in their magazine.

4 boneless, skinless chicken breast halves
2/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 tbs. chopped fresh Italian parsley
2 tsps. grated lemon zest
2 cloves garlic, minced
2 tbs. olive oil
2 tbs. butter, melted

Place chicken breasts between layers of plastic wrap; pound gently until very thin, about 1/8" thick. On waxed paper, combine bread crumbs, cheese, parsley, lemon zest and garlic. In shallow dish, combine olive oil and butter. Dip chicken into oil/butter; coat with crumb mixture. Tightly roll up and secure with wooden picks, if needed. [I cook the rolled chicken at this point. The instructions say to cut the rolls into 1" slices, thread on metal skewers, and then grill. I found this to be very difficult, as the rolls came undone, and the crumb coating comes off. But if you want to try it their way, cook the skewered chicken over medium-hot coals about 5 minutes per side, till cooked through. I cook the whole rolls about 20-25 minutes.)