Chicken Scampi I

SUBMITTED BY: Jill PHOTO BY: Always Cooking Up Something

"A wonderful, fresh, light way to serve chicken. Good over rice."

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
1 clove garlic, minced
1/4 teaspoon salt
1 teaspoon dried oregano
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
1/4 cup white wine

READ REVIEWS (86)

DIRECTIONS

Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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REVIEWS

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Reviewed on Apr. 4, 2003 by CSANDST1

I decided to make this at the last minute. So I decided to make the marinade as a sauce. I doubled the sauce ingredients; cut the chicken breasts into little pieces and cooked the chicken in the marinade in a saucepan; covered; for 30 min. which was too long; 15 min. would've been better. The flavor was really good. Next time I'll cut down by 1 T the lemon juice and the worcestershire. I'll definitely make this again, my way.

18 users found this review helpful

Reviewed on Apr. 2, 2008 by Kira

Delicious....I didn't measure anything, just eyed it. I only marinated for 2 hours, but what i did was take a fork and just poke the chicken and couple of times and took the air out of the container i put it in. It's delicous

9 users found this review helpful

Reviewed on Dec. 15, 2003 by LADYJAYPEE

I sort of combined the 3 chicken scampi recipes that are presently on this website trying to find the closest representation to what is on that "well-known Italian restaurant chain" menu. (Chicken scampi is the only item on their menu that I like.) So even though there is a lot of butter (and that is why it is good!), I used the sauce on Jill's, decreasing the Worcestershire sauce to more of a hint than 3 T; I added the veggies (peppers, sauteed onion, mushrooms) and WAY more parmesan; and served it over angelhair pasta like the restaurant does. It turned out really good. My husband loved it and so did I. I'll make it again. Thank you to all 3 contributers! :-)

8 users found this review helpful

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