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CHICKEN SCAMPI WITH LINGUINE

Recipe Introduction


ALL I CAN SAY IS THAT THIS DISH IS SUPER WONDERFUL.





List of Ingredients



• 2 LBS. BONELESS SKINLESS CHICKEN BREASTS
  
• 1 EGG, BEATEN
  
• 3/4 CUPS ITALIAN BREAD CRUMBS OR SEASONED
  
• 1/4 CUP PARMESAN CHEESE
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON BLACK PEPPER
  
• 1/2 CUP VEGETABLE OIL
  
• 1 POUND LINGUINE
  
• 1/2 CUP BUTTER
  
• 4 GARLIC CLOVES, MINCED
  
• 1 TABLESPOON LEMON JUICE
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON BLACK PEPPER
  
• 2 TABLESPOONS BUTTER
  
• 1/4 CUP CHOPPED FRESH PARSLEY
  
• LEMON WEDGES
  






Instructions



1. CUT THE CHICKEN INTO BITE SIZE PIECES. DIP THE CHICKEN INTO THE BEATEN EGG, THEN INTO THE BREAD CRUMBS, WHICH HAS BEEN MIXED WITH THE GRATED PARMESAN CHEESE, 1/2 TEASPOON SALT AND 1/4 TEASPOON PEPPER. SPREAD COATED CHICKEN PIECES ON A RACK OR PLATTER.( THIS CAN BE DONE SEVERAL HOURS AHEAD AND REFRIGERATED)
   
   
2. HEAT 1/2 CUP OIL IN A LARGE SKILLET. ADD 1/3 OF THE CHICKEN PIECES, SAUTE UNTIL GOLDEN BROWN. REMOVE CHICKEN WITH A SLOTTED SPOON AND REPEAT WITH THE REMAINING CHICKEN PIECES. DISCARD OIL FROM SKILLET AND WIPE CLEAN.
   
   
3. COOK PASTE. WHILE THE PASTA IS COOKING, MELT THE 1/2 CUP BUTTER IN THE SKILLET. ADD THE GARLIC AND COOK 1 MINUTE. ADD THE COOKED CHICKEN, LEMON JUICE, SALT AND PEPPER. TOSS TO COAT THE CHICKEN PIECES WITH THE SAUCE. ( DON NOT ALLOW THE CHICKEN TO COOK FURTHER.
   
   
4. DRAIN THE PASTA AND TOSS WITH THE REMAINING 2 TABLESPOONS OF BUTTER AND SPOON ONTO SERVING PLATES. SPOON CHICKEN AND SAUCE OVER LINGUINE. SPRINKLE WITH PARSLEY AND SOME EXTRA CHEESE (OPTIONAL) AND SERVE WITH A LEMON WEDGE.
   
   






Final Comments


ENJOY!