Thursday, November 18, 2010

Chicken Scallopini

Chicken Scallopini
Makes 4 Servings
Adapted from a Cooking Light recipe

16 oz. chicken, diced
1 tsp fresh lemon juice
1 tsp bottled lemon juice
¼ tsp salt
¼ tsp black pepper
1/3 cup Italian-seasoned breadcrumbs
½ cup fat-free chicken broth
¼ cup chardonnay
1 tbsp land o’ lakes light butter with canola oil
8 oz. penne

Set pot of water to boil. Add noodles and cook per box instructions. Set medium pan over medium heat. Spray with nonstick cooking spray. Put chicken on a plate and spread it out. Sprinkle with salt, pepper and lemon juice. Use hands to mix it well. On another plate, spread bread crumbs to single layer. Pick up a quarter of the chicken and spread in the breadcrumbs. Coat on both sides and add to pan. Repeat three times until all chicken is in the pan. Cook 3 minutes on each side until chicken is done. Remove from pan. Add broth and wine to pan, and cook 30 seconds stirring constantly. Remove from heat. Stir in butter. Drain now-cooked pasta and divide into 4 servings. Top each with a quarter of the chicken and a quarter of the sauce.

Nutritional Information: 395 calories, 45 carbs, 5 fat grams and 37 protein grams.

Review: GREAT. Love the addition of breadcrumbs – make my life carbtastic. And the lemony flavor is strong, but not overwhelming. The sauce is thin, so know that it’s not a thicker sauce but that it’s flavorful. I found this to be super filling and will definitely eat it again!

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