Jackie's Chicken Scampi - Yankee Kitchen
June 26, 2014
"This is one of my FAVE's; big on flavor, ease, and the use of common ingredients normally found in your kitchen. I've been making this recipe since I received it on June 2, 1997. I heard it given over a radio program called "The Yankee Kitchen" which was hosted by the late Gus Saunders. People would call into this radio program and give out their favorite recipes over the radio (AM station in Boston) and listeners would jot them down. I have many of these "jotted-down" recipes and they are treasures to me. The Yankee Kitchen is no longer on the radio and boy, oh-boy do I miss it and I especially miss Gus and all the callers. This recipe came from Jackie P....., a wonderful lady and a regular caller to the program."
- Serving Size: 1 (221.8 g)
- Calories 531.2
- Total Fat - 33.2 g
- Saturated Fat - 5.5 g
- Cholesterol - 144.6 mg
- Sodium - 726.1 mg
- Total Carbohydrate - 2.8 g
- Dietary Fiber - 0.9 g
- Sugars - 0.4 g
- Protein - 53.4 g
- Calcium - 51.4 mg
- Iron - 2.7 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.1 mg
Cut fat from chicken if necessary. Cut chicken into bite-size pieces. Place chicken in a bowl or large ziplock bag.
Combine next 9 ingredients and add to chicken. Mix chicken with marinate to combine evenly throughout. Place in refrigerator and marinate for 1 - 2 hours. Be careful not to marinate any longer as the lemon will cook the chicken which will result in a rubbery chicken.
Place chicken mixture in a 7 x 11 pyrex pan.
Sprinkle with enough crushed Ritz crackers to cover the top evenly.
Bake in a preheated 350 degree Fahrenheit for 15 minutes until chicken is done.
Once chicken is removed from oven sprinkle with enough parmesan cheese to your liking. Making sure it is sprinkled while chicken is hot so it can melt into the chicken, which gives it a pronounced "parmesany" taste.
NOTE: Some of you might think that 15 minutes is not enough time, but because your dealing with the breast and the size (bite-size), it cooks quickly. Therefore, be careful not to overcook or else the chicken will be dry and unappealing.
NOTE: Also be careful to not overcrowd the chicken in your pyrex dish. I did this before where I increased the amount of chicken, therefore the chicken didn't cook right. They tasted steamed and were slightly under cooked and the topping didn't crisp up and it just didn't have the same succulent flavor. It just didn't result in a good product, so be careful
Tips & Variations
No special items needed.