Chicken Scaloppine. Serve with baby carrots and roasted new potatoes. If you can’t find cutlets, place chicken breast halves between two sheets of heavy duty plastic wrap, and pound to 1/4 inch. thickness using a meat mallet.

Ingredients

scaloppine-chiken-Broccoli

1 tablespoon olive oil.
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)

Preparation of our healthy chicken recipes

Heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Yield

4 servings (serving size: 1 chicken cutlet and 1/2 cup broccoli rabe mixture)

Nutritional Information

Calories: 318 (21% from fat)
Fat: 7.4g (sat 1.7g,mono 3.3g,poly 1g)
Protein: 44.3g
Carbohydrate: 14g
Fiber:3.9g
Cholesterol: 101mg
Iron: 2.9mg
Sodium: 577mg
Calcium: 102mg

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Filed under: Chicken recipes

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