Aghhh! Help! I promised my "chicken scampi" for out-of-town friends and now I can't find the recipe!

M

marilynfl

Moderator
And, of course...it's over at THE OTHER PLACE.

It's a basic scampi recipe, but you use a whole cut-up chicken instead of shrimp.

It's not a tomato-base either. Uses bread crumbs and I think either a cup or 3/4 C of Olive oil. That usually got a few questions about oily-ness, but it ends up making a cheesy, crumbly garlicky coating for the pasta and chicken that is delicious and not oily at all.

Uses fresh parsley...I think Italian, but can't be sure what I wrote.

Fresh parmesan

Fresh linguini

That search engine is so frustrating.

 
Marilyn, I really tried with no luck at all. However, I did find this on the internet, perhaps it's

close to your recipe?

Chicken Scampi With Linguine
Serves/Makes: 8

2 pounds boneless skinless chicken breasts
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

Directions:
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; saut� 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.

http://www.cdkitchen.com/recipes/recs/1292/ChickenScampiWithLinguine72158.shtml

 
C, that's close, but the bread crumbs don't go on the chicken...they are added at

the end of the process with the cheese which blend with the chicken juices and oil to make a crumby coating over everything. It's different and delicious and darn, I made it for them years ago and now that's the only dish they are asking for.

 
Surely someone who's better at searching "over there" will come up with it. Btw, was your

name there Marilyn in FL? Not that I've ever been able to search by name. I also saw M in FL, tried both of those when the ingredients, etc, didn't come up. Got nothing.

 
Yes, but it was also Mar in FL or Boo or any goofy name I felt like that day. But...

I do remember that over the years several folks tried it and liked it and they did respond back to me so something must indicate "Mar".

That's why I can't believe I'm only finding one post with the phrase "chicken scampi."

 
Another "try this" maybe instead Barefoot Contessa Scampi

method sounds similar

Baked Shrimp Scampi

2008, Barefoot Contessa Back to Basics, All Rights Reserved
Prep Time: 30 min Inactive Prep Time: hr min Cook Time: 13 min Level:

6 servings

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

 
Could it be something like this--REC: Arlene's Chicken Scampi...

ARLENE'S CHICKEN SCAMPI

3 lbs. bone-in chicken or 1 1/2 lbs. without bone
1 tbsp. salt
1 c. olive oil
1 lb. onions, chopped
6 cloves garlic, minced
1 tsp. oregano
1 tsp. basil
1/8 tsp. red pepper
1 tsp. salt
3/4 c. parsley
6 tbsp. (heaping) Italian bread crumbs
1/2 c. chopped scallions
8 tbsp. Parmesan cheese
1 lb. linguine

Wash chicken; dry. Sprinkle with the 1 tablespoon salt. In heavy pot saute onions in 3 tablespoons oil until translucent. Add garlic and saute another 1-2 minutes. Do not let brown. Remove to small bowl. Add chicken to same skillet.
Add remaining oil, oregano, basil, pepper, salt and 1/2 cup parsley. Cover and simmer 25 minutes. Add onion and garlic; stir and simmer 15 minutes. Stir bread crumbs into sauce. Cook linguine. Serve chicken and sauce over linguine. Garnish with scallions, parsley, and Parmesan. Serves 2-4 people.

 
Wow...You are good! I have been searching for a while w/ no luck. For some reason

oily chicken did not turn up.... smileys/smile.gif Even when I added Mar and noodles!! ((I have to admit that I was laughing, if I did discover the rec: how, do I explain the search string!))

Nicely done Charlie...I bet that is it!

 
Bingo! I have no clue who Arlene is, but this is close enough to fit the ticket. THANKS everyone!

And it feeds a LOT more than 2-4 people. You use an entire chicken and a pound of pasta!

 
I just knew someone could provide, Charlie, did you have it or did you find it at Epi? If you found

it, can you please tell me how you did it? Always Curious, you know.

 
Marylin, are you sure about the 1 cup of EVOO? It looks like a lot to me. And do you use dried

bread crumbs (like Progresso)? It sound like a delicious recipe to me, just need reassurance about the EVOO. Thanks.

 
I googled the ingredients without the word scampi which would have

not come up with very many chicken recipes. Emphasized the pasta and looked only at the recipes that thickened with bread crumbs.

Fresh toasted crumbs would much better than premade canned because of texture and of course taste.

 
Yep....I found my old handwritten recipe last night at 3:00 am (don't ask) from which I wrote

the Gail's Swap entry. I got it years ago (like over 20!) from a cookbook about NYC diner and ethnic recipes. Can't remember when I posted it at GS.

In my scrabbly writing, it says 1 C OO, divided between sauteing the pound of onions and sauteing the chicken pieces. The bread crumbs (and I just used canned) blend with the oil and the chicken juices and gets kindof soft and smooshy and lightly coats everything, pasta included.

 
Hey there....dinner is tonight. I found my old version, which matches Arlene (?) except

mine was filled with my standard goofy commentary.

("old" as in handwritten.)

 
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