Chicken Scampi with Linguine

A wonderful combination of textures and flavors makes this a new family
favorite. It can be made in a half hour (although a very busy half hour).
Special thanks to Cindy for sharing this one!

2 pounds boneless skinless chicken breasts

1 egg -- beaten

3/4 cup Italian bread crumbs

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 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 1/2 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.

Yield: 8 servings

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