The Spiker Family Gathering Place

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Chicken Scampi

From the Kitchen of:   Haley De-an Conley Cloughessy
Recipe Submitted by:  Haley De-an Conley Cloughessy



1 Loaf Italian bread
2 (or more) Boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 to 1 tsp herbs (see directions)
2 Tbs diced garlic
Sun-dried tomatoes
1/2 cup-ish white wine
1/2 cup-ish chicken stock
2 Tbs butter



Tear up bread into medium sized chunks.  Place on cookie sheet and bake at 375 for about 10 minutes.

Meanwhile, cut chicken into bite-sized, or slightly larger, chunks and lay out flat.

In a small bowl, mix about 1/2-1 tsp of any herbs you like (I use a  mixture of dried basil, dried rosemary, ground salt, ground pepper, dried oregano, garlic powder, onion powder, crushed red pepper).  Sprinkle/rub over chicken.
In a large skillet, cook chicken chunks over medium high until done.        
Add garlic (more or less depending on how much you like it) and sun-dried tomatoes (with some juices).  Cook 1 minute.  Add wine and reduce about a minute.  Add chicken stock.  Heat through.  Add butter.       
In large bowls, place 2-3 pieces of the Italian croutons. Add chicken  and drizzle with pan juices.  Serve immediately.



Excellent concoction I made after watching Rachel Ray do a shrimp scampi.  I don't really know how much of anything to add because I eyeball it.  This has a very strong flavor so feel free to add less of the herbs and garlic.  The bread is really excellent after it soaks up the juices.