Recipe - Cheesy Chicken Scampi

2 pound Chicken breasts; skinned &
boned
1 Egg; beaten
Three fourths cup Italian bread crumbs
One fourth cup Grated parmesean cheese
One half teaspoon Salt
One fourth teaspoon Black pepper
One half cup Vegetable oil
1 pound Linguine noodles
One half cup Butter; ( 1 stick )
4 Cloves garlic; peeled &
minced
1 tablespoon Lemon juice
One half teaspoon Salt
One fourth teaspoon Black pepper
One fourth cup Chopped fresh parsley
2 tablespoon Butter; softened
Lemon wedges for garnish

Cut the chicken into bitesize pieces. Dip the chicken in the beaten egg,
then into the bread crumbs, which have been mixed with the grated cheese,
One half tsp salt and One fourth tsp pepper. Spread the coated chicken pieces on a
platter. This can be done several hours ahead and refrigerated. Heat One half C
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 in the skillet, and wipe out.

Cook the pasta. While the pasta is cooking, melt the One half C 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. Do
not allow the chicken to cook further.

Drain the pasta, and toss with the remaining 2 T butter and spoon onto a
heated platter. Spoon chicken and sauce over. Sprinkle with parsley and
serve with the lemon wedges.

Posted to EATL Digest by Cynthia Ryan cdryan@JUNO.COM on Apr 3, 1998