Chicken Scaloppine over Broccoli Rabe

By: Dr. Rachel | Tags: | Comments: 0 | October 22nd, 2010

I made this last night for dinner.  I also made the roasted potatoes like in the picture.

	Randy Mayor; Jan Gautro

Chicken Scaloppine over Broccoli Rabe

Serve with baby carrots and roasted new potatoes. If you can’t find cutlets, place chicken breast halves between two sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet.

Yield:  4 servings (serving size: 1 chicken cutlet and 1/2 cup broccoli rabe mixture)

1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)

Heat oil in a large nonstick skillet over medium-high heat.

Combine breadcrumbs 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 wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

CALORIES 318 (21% from fat); FAT 7.4g (sat 1.7g,mono 3.3g,poly 1g); IRON 2.9mg; CHOLESTEROL 101mg; CALCIUM 102mg; CARBOHYDRATE 14g; SODIUM 577mg; PROTEIN 44.3g; FIBER 3.9g

Cooking Light, AUGUST 2004

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