With my 92 year-old mother in rehab following a hip fracture and surgery, my time for cooking healthy meals for my family has been in short supply this past month.
Probably, not unlike your home – since each of us has a unique set of family trials, triumphs, and tribulations to get through at any given time!
So, just like my last post, I turned to Gardein Chick’n Scallopini as the blank canvas for inspiration to create a completely different recipe than my recent Chick’n Creole.
I had a lot of lovely yellow, orange and red peppers (frequent visitors to my produce drawer), along with capers, kalamata olives, grape tomatoes, garlic, and fresh basil. Since all of those ingredients conjure up images of the sunny Mediterrean, putting together this dinner took very little time.
I hope you give it a try – especially if you’re as pressed for time as I’ve been lately!
And thanks for hanging in there with me while my posts have been so sporadic. My mom is doing fairly well with her PT, and hopefully she will be out of rehab within the next month. I’m looking forward to her recovery – so I can get back to creating recipes and doing more cooking!
- 3 tablespoons extra virgin olive oil, divided use
- 1 small Vidalia oinion, diced
- 1 red bell pepper, seeded and cut into matchsticks
- 5-6 yellow and orange mini bell peppers, seeded and cut into matchsticks
- 4 cloves garlic, pressed
- ¼ cup dry white wine
- ¾ cup grape tomatoes, quartered
- 2 tablespoons capers, rinsed
- ½ cup chopped pitted kalamata olives (the halved olives from Peloponnese make it super easy)
- 1 package Gardein Chick'n Scallopini, frozen
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Spice Hunter Salt-Free Organic Mediterrean herb mixture (containing garlic, onion, basil, fennel seed, rosemary, oregano, parsley, and red pepper)
- 3 tablespoons King Arthur gluten-free flour
- 1 Meyer lemon, squeezed (or a regular lemon if you can't find a Meyer lemon)
- Sea Salt and freshly ground pepper
- 3-4 large fresh basil leaves, torn into small pieces
- Although I generally try to use only one skillet on my Easy Weeknight Meals, using two allows your sauce to continue cooking while you pan saute your cutlets - which saved me time!
- Heat a large skillet and add 1 tablespoon of the olive oil. Saute the diced onion for a few minutes, while you prep the rest of your veggies.
- Add the peppers and saute for another 4-5 minutes; add the garlic and saute for another 30-45 seconds or so, and then add the wine. Increase the heat slightly, and let the wine soften the peppers as it cooks off.
- Add the grape tomatoes, capers, and kalamata olives, and let your sauce cook over low heat while you make the cutlets in a separate pan.
- Heat the remaining olive oil in another skillet. Put the flour, Old Bay, and Salt Free Mediterranean seasoning in a shallow bowl. Dredge each frozen cutlet so that it is thoroughly coated with the seasoned flour.
- Saute the cutlets for 2-3 minutes on each side over medium heat.
- Add the Meyer lemon juice to your sauce, and adjust the seasoning with sea salt and freshly ground black pepper. Add about half of the torn basil leaves to the sauce, and reserve the remaining torn pieces to top your cutlets.
- Top your cutlets with the sauce, add a bit more fresh basil, and enjoy!
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