Chicken Scallopini with Balsamic Italian Vegetables


2 teaspoons lemon juice

½ teaspoon salt, divided

¼ teaspoon black pepper, divided

1/3 cup Italian bread crumbs

4 (4-ounce) skinned, boned chicken breast cutlets

1 tablespoon margarine

Cooking spray

1 tablespoon olive oil

3 cups pre-sliced mushrooms

1 small zucchini, quartered lengthwise and sliced (about 1 cup)

½ cup chopped sweet onion

3 garlic cloves, minced

1 cup chopped plum tomato

2 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

¼ cup (1-ounce) grated fresh Parmesan cheese


Squeeze chicken with lemon juice, sprinkle with half the salt and pepper and dredge chicken in breadcrumbs.

Heat a large nonstick skillet coated with cooking spray over medium heat. Melt margarine in pan. Add chicken to pan; cook 3 to 4 minutes on each side or until chicken is done. Remove from pan, keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, zucchini, and onion; sauté 2 minutes. Add minced garlic , 1/8 teaspoon pepper, ¼ teaspoon salt, tomato, basil, and vinegar; sauté for 2 additional minutes. Serve vegetable mixture over chicken, and sprinkle with cheese. Serve over angel hair pasta or quinoa if desired.

Yield: 4 servings (serving size: 1 chicken breast half, ½ cup vegetables, and 1 tablespoon cheese).

Calories 250; fat 9 grams
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