Preheat your oven to 450°F (230°C) and line a baking sheet with aluminum foil.

Soak wooden skewers in water for at least 30 minutes.

In a medium bowl, mix Dijon mustard and chopped green onions until smooth.

In another bowl, combine breadcrumbs and minced parsley, stirring well.

Dip chicken pieces into the mustard mixture, then toss in the breadcrumb mixture.

Thread 6 to 8 pieces of coated chicken onto each soaked skewer.

Bake the skewers for 6 to 8 minutes until chicken is opaque and breadcrumbs are golden brown.

Discard any leftover coating mixtures after baking to keep your kitchen clean.