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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
2 pounds boneless, skinless chicken breast halves
1 egg, beaten
3/4 cup Italian breadcrumbs
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 cloves garlic, 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
Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated.
Heat 1/2 cup oil in a large skillet. Add 1/3 of the chicken pieces; sauté 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 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. Do not allow the chicken to cook further.
Drain the pasta, and toss with the remaining 2 tbsp butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.
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CHICKEN SCAMPI WITH LINGUINE
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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
2 pounds boneless, skinless chicken breast halves
1 egg, beaten
3/4 cup Italian breadcrumbs
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 cloves garlic, 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
Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated.
Heat 1/2 cup oil in a large skillet. Add 1/3 of the chicken pieces; sauté 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 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. Do not allow the chicken to cook further.
Drain the pasta, and toss with the remaining 2 tbsp butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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