Linguine with Chicken Scampi

• 1 pound chicken breast fillets
• 1 egg, beaten
• 1 cup bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil
• 1/4 cup butter
• 3 cloves garlic -- minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 16 ounces linguini, cooked as package directs
• 2 tablespoons butter
• 1/2 cup fresh parsley chopped
• lemon wedges

Rinse chicken and pat dry. Cut into 1/2 inch pieces. Dip chicken in egg. Roll in mixture of bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute chicken in oil in skillet until bread crumbs are golden brown.
Remove chicken to warm platter. Wipe out skillet with paper towel. Melt margarine in skillet. Add garlic, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper; mix well. Toss chicken in sauce to coat. Spoon chicken and sauce over linguine that has been tossed with 2 tablespoons margarine.
Sprinkle with parsley. Garnish with lemon wedges.
Recipe from "Partners in the Kitchen"