Baked Chicken Scampi Recipes

CHICKEN SCAMPI II

Steps:

• In a large skillet, heat the butter and oil over medium high until the butter melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
• Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.

CHICKEN SCAMPI PASTA

Steps:

• Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
• Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
• Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.

BAKED SHRIMP SCAMPI

Steps:

• 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.

QUICK CHICKEN SCAMPI

Steps:

• Cook linguine as directed on package. Meanwhile, sprinkle chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat until melted.
• Cook chicken in butter 5 to 7 minutes, stirring occasionally. Add onions, garlic, roasted peppers and asparagus; cook 2 to 3 minutes longer, stirring occasionally, until asparagus is crisp-tender and chicken is no longer pink in center. Stir in broth and remaining 1 tablespoon butter; cook until butter is melted.
• Drain linguine. Serve chicken mixture over linguine. Sprinkle lemon peel over each serving.

BAKED ITALIAN CHICKEN SCAMPI

Steps:

• Preheat oven to 425 degrees.
• Place olive oil, butter and garlic in a 13x9 casserole dish and place in oven during preheat, to melt.
• Cut chicken in bite sized cubes.
• In a ziploc bag, add bread crumbs, parsley flakes, salt, garlic powder and parmesan.
• Add chicken pieces and shake to coat chicken in breading.
• Add chicken to 13x9 dish and bake for 13 minutes.
• Stir and return to oven to bake for another 12 minutes.

CHICKEN SCAMPI

Steps:

• Cook linguine according to package directions. Meanwhile, heat a large skillet over medium heat. Add the butter and olive oil; cook the onion and garlic until tender. Sprinkle chicken with salt and pepper; add to skillet. Cook until a thermometer reaches 165°, 3-4 minutes on each side. Remove chicken and keep warm. , In the same skillet, combine the tomato, lemon juice and parsley; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese.

ITALIAN BREADED SHAKE N' BAKE CHICKEN SCAMPI

Steps:

• Preheat oven to 425 degrees.
• Place olive oil, pats of butter and chopped garlic in a 13x9 casserole dish and place in oven during preheat, to melt.
• Meanwhile, mix bread crumbs, parmesan, parsley, salt and garlic powder in a plastic seal bag.
• Add cubed chicken to bag and shake to coat.
• Shake all ingredients into dish when preheat is finished and bake for 13 minutes.
• Stir ingredients to coat, bake for another 12 minutes.
• Serve with side of pasta.

NOT REALLY CHICKEN SCAMPI

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, mushrooms, and garlic in the hot oil-butter mixture until slightly softened, 2 to 3 minutes.
• Heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to onion mixture.
• Pour white wine into chicken-onion mixture; bring to a simmer. Add tomatoes, parsley, red pepper flakes, and linguine; mix well. Simmer until heated through, 3 to 5 minutes. Squeeze lemon halves over mixture; toss.