Chicken Scampi With Linguine

• 2 lbs boneless skinless chicken breasts
• 1 egg, beaten
• 3/4 cup Italian seasoned breadcrumbs
• 1/4 cup parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil
• 1 lb 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 wedge

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, 1/2 tsp salt, and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or a platter. This can be done several hours ahead and refrigerated.
2. Heat 1/2 cup oil in large skillet. Add 1/3 chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with remaining chicken. Discard oil from skillet, and wipe clean.
3. Cook the pasta; add garlic salt to water for extra flavor while boiling. 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 chicken to cook further.
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!

chicken breasts, egg, italian seasoned breadcrumbs, parmesan cheese, salt, black pepper, vegetable oil, linguine, butter, garlic, lemon juice, salt, black pepper, butter, parsley, lemon wedge

Taken from www.food.com/recipe/chicken-scampi-with-linguine-219997 (may not work)