1 lb. boneless, skinless chicken breasts
1 egg, beaten
1 c. bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. oil
1 lb. pkg. linguini
1 stick butter
3 cloves garlic, minced
1 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. chopped parsley
2 tbsp. butter, softened
Lemon wedges

1. Cut chicken into 1/2 inch pieces. Dip in egg and then bread crumbs (mixed with salt and pepper).

2. Heat oil in large skillet. Add 1/3 of chicken, saute 30 seconds, until golden brown. Repeat with rest of chicken. Discard oil. Wipe out skillet.

3. Cook pasta as directed. Melt 1/2 cup butter in skillet. Add garlic. Cook 1 minute. Add chicken, lemon juice, salt and pepper. Toss to coat chicken. Do not allow chicken to cook further.

4. Drain pasta; toss with 2 tablespoons butter. Spoon onto heated platter. Spoon on chicken and sauce. Garnish with lemon wedges. Serves 4. Recipe is easily doubled or tripled.