Chicken Scampi With Linguine

• boneless skinless chicken breasts↗2 lbs
• egg↗1

  beaten

• Italian seasoned breadcrumbs↗3⁄4 cup
• parmesan cheese↗1⁄4 cup
• salt↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• vegetable oil↗1⁄2 cup
• linguine↗1 lb
• butter↗1⁄2 cup
• garlic cloves↗4 clove

  minced

• lemon juice↗1 tablespoon
• salt↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• butter↗2 tablespoons
• chopped fresh parsley1⁄4 cup
• lemon wedge

Step-by-step instructions

1. 1

   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, ½ tsp salt, and ¼ tsp pepper. Spread the coated chicken pieces on a rack or a platter. This can be done several hours ahead and refrigerated.

2. 2

   Heat ½ cup oil in large skillet. Add 1/3 chicken pieces; sauté until golden brown. Remove chicken with a slotted spoon, and repeat with remaining chicken. Discard oil from skillet, and wipe clean.

3. 3

   Cook the pasta; add garlic salt to water for extra flavor while boiling. While the pasta is cooking, melt the ½ 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 chicken to cook further.

4. 4

   Drain the pasta, and toss the remaining 2 Tbsp butter; then spoon onto platter. Spoon chicken and sauce over pasta. Sprinkle with parsley and serve with lemon wedges. I like to use more lemon juice than the recipe calls for, but I love lemon!