| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken breasts; skinned & boned |
| 1 |
|
Egg; beaten |
| 3/4 |
c |
Italian bread crumbs |
| 1/4 |
c |
Grated parmesean cheese |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
c |
Vegetable oil |
| 1 |
lb |
Linguine noodles |
| 1/2 |
c |
Butter; ( 1 stick ) |
| 4 |
|
Cloves garlic; peeled & minced |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
c |
Chopped fresh parsley |
| 2 |
tb |
Butter; softened |
|
|
Lemon wedges for garnish |
INSTRUCTIONS
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
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.
Posted to EAT-L Digest by Cynthia Ryan <cdryan@JUNO.COM> on Apr 3, 1998
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