Chicken Scaloppine With Roasted Red Pepper Ratatouille |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this from Yahoo, but it is originally from . My husband thought it was GREAT, and asked me to make it again. I didn't enjoy it that much, but since he liked it so much, and he tends to be a little picky, I thought I'd post it. Ingredients:
1 lb chicken cutlet, pounded thinly |
1 roasted red pepper, peeled seeded and chopped |
1 roasted yellow pepper, peeled seeded and chopped |
1 cup mushroom, sliced |
3 garlic cloves, chopped |
4 medium black olives, pitted and halved |
1/4 cup capers |
1 cup low-sodium low-fat chicken broth |
2 tablespoons lemon juice |
2 tablespoons olive oil, plus extra |
1/4 cup parmesan cheese |
1/2 cup breadcrumbs |
2 tablespoons oregano |
salt and pepper |
Directions:
1. Combine the breadcrumbs and Parmesan cheese in a medium bowl.
2. Dip the chicken into this mixture, set aside.
3. In a large nonstick skillet, heat the 2 tablespoons of olive oil to medium-high heat.
4. Add the breaded chicken breasts once the oil sizzles.
5. Brown the chicken on both sides, for approximately 5 minutes per side.
6. When turning the chicken from the first side to second, add the lemon juice to the pan and swirl the chicken in the juice.
7. Remove the chicken from the pan onto a platter and set aside.
8. Add 1/2 tablespoon olive oil to the skillet and heat to medium-high.
9. Add in the tomatoes, saute and stir on medium-high heat for 3 minutes.
10. Add in the peppers and garlic, saute and stir on medium-high heat for 5 minutes.
11. Add in the mushrooms, saute and stir on medium-high heat until moisture is released, about 8 minutes.
12. Add the capers and olives, saute and stir on medium-high heat for 3 minutes.
13. Add the chicken stock and oregano to the vegetables, bring to a boil then remove skillet from the heat.
14. Generously salt and pepper the vegetables.
15. Serve the ratatouille alongside or on top of the chicken.
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