Yesterday evening I was treated to a night off from cooking.  The hubby and I went to the Cheesecake Factory.  I ordered Rene’s special, 1/2 chicken sandwich, a field of greens and a bowl of soup.  No, we didn’t order any cheesecake, but It was nice to go out on a “school” night.  That’s what we call going out on a weeknight.  Anyway, it was nice and relaxing.

Tonight, I decided on making this fantastic chicken scaloppini dish.  I love the flavor the lemon gives to the chicken! It complements the dish and makes you savor every bite.

Serves 4

7 PP per serving

Ingredients

• 4 four-ounce boneless, skin-less chicken breasts, pounded 1/4 in thick
• 2 tablespoons olive oil
• 1/3 cup panko crumbs
• 1/2 teaspoon salt and black pepper
• 1 teaspoon dried, minced onions
• 1 teaspoon garlic powder
• 1/2 cup low-fat chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon chopped chives
• 2 tablespoons capers

Directions

Heat oil in a large non-stick pan.

Combine panko, minced onions, garlic powder,salt 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 broth and lemon juice, to pan, scraping pan to loosen browned bits. Stir in your favorite veggies; cover and cook 3 minutes or until veggies are cooked.  Plate the chicken top with chives and capers. Garnish with lemon slices, if desired.

Now, for dessert, I want you to try these Ciao Bella frozen treats.  Each bar is 2 PP.  They are so refreshing.

What is your frozen treat “find” that you enjoy during the summer?