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.
7 PP per serving
- 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
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?