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Recipe of the Week: Grilled Chicken Scaloppini with Sweet Pepper Salad

August 15, 2018
By LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

If you are looking for a delicious dish to serve to your family and friends, look no further this is it! Buy hormone and antibiotic free boneless chicken breasts, slice them in half and pound them thin. Prepare a marinade and toss it with the prepared chicken scaloppini in a large zip lock bag and refrigerate for several hours. Preheat your grill to medium heat and grill the chicken scaloppini on both sides until they reach the temperature of 165 degrees on an instant thermometer. Serves eight. (Chef tip: You can prepare the sweet pepper salad ahead up to five days and keep it chill in the refrigerator or even freeze it.)

8 boneless, skinless chicken breasts scaloppini

1/4 cup extra virgin olive oil

Article Photos

Loretta Paganini

1 lemon, zested and juiced

1 teaspoon garlic, minced

1 teaspoon fresh Italian parsley, minced

Salt and pepper, to taste

Sweet Pepper Salad:

1 each red and yellow bell peppers, roasted and sliced

1 onion, peeled, roasted and sliced

1 pound ripe Roma tomatoes, seeded, roasted and chopped

1 teaspoon fresh basil, chopped

1 teaspoon sea salt

1/4 cup extra virgin olive oil

1/2 teaspoon crushed red pepper

1 cup tomato sauce

1/8 teaspoon freshly ground black pepper

In a large 12-inch saut pan, heat the oil and add onion, crushed pepper flakes and red and yellow peppers and cook for five minutes at high heat.

Add tomatoes and salt, cook for five minutes, add tomato sauce. Lower the heat and cook for 25 minutes. Taste for seasoning and sprinkle with basil.

Lay chicken flat on cutting board, cover with plastic wrap, and pound lightly with a meat mallet. Flatten and tenderize, do not pulverize.

Blend together the olive oil, salt, pepper, garlic, lemon juice and zest. Marinate the scaloppini, refrigerated for several hours. Preheat the grill and grill the chicken scaloppini on both sides, remove from the grill and reserve.

Serve scaloppini with sweet pepper salad and sprinkle with parsley.



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