Quick Chicken Scallopini
By now, anyone who has read this blog for any length of time knows I try to cook a bit lighter whenever I can. I do enjoy an indulgence every now and then, but it has to be offset by something a bit more healthy soon thereafter.
The other night, we wanted a nice simple dinner. So, I started going through my stack of recipes to see what I could find. I came across a recipe from Cooking Light (big surprise!) for Chicken Scallopini. I had everything, except the capers, on hand to make it. Besides having most of the ingredients, it also appealed to me because the chicken would have a crispy coating. That is usually an easy way to get My Boys to eat it... hid it in breadcrumbs!
This recipe was quick and easy to prepare. My Husband enjoyed it, but I think it really needed the capers to add that salty taste to it. Strangely, I thought it was a tad too much lemon flavor, even though it was only 2 teaspoons. I usually enjoy lemon, but I think brushing it on each side of the chicken prior to coating it in breadcrumbs heightened the flavor. I can see making another version of it and varying the flavors and ingredients... perhaps using panko bread crumbs for extra crunch.
Try these quick and easy dinner ideas:
Lisa at Jersey Girl Cooks was inspired by salsa verde she found at Trader Joe's and made Creamy Chicken Enchiladas for dinner. They were so good her hubby gave her a massage!
Over at Dinners for a Year and Beyond, you'll find a great way to use up any remaining turkey lefotvers, Barbequed Turkey Sandwiches. I love that she came up with a different way to use up those last bits of turkey.
Source: Cooking Light (clicke HERE for a printable version of the recipe)
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.