This one doesn’t quite go into “stinkers”, but it’s not one that I’ll repeat in it’s entirety. Let’s talk about broccoli rabe for a second. Click this link to read a little about it if you’re not familiar. Consider this your food trivia for today!! It’s kind of bitter. Akin to collard greens, in my mind. I LOVE collards greens when made properly. These were like badly prepared collards. BLECH. We threw it out. I realize it’s maybe just a matter of taste. If you like broccoli rabe, you might love this recipe! And if you try it – please let me know!
Now the chicken was great! No-brainer to dip it in italian breadcrumbs and saute it. Everyone, including the baby, loved that!! Now for the recipe….
Chicken Scaloppine over Broccoli Rabe
Source: Cooking Light, August 2004
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), Protein: 44.3g, Carbohydrate: 14g, Fiber: 3.9g, Cholesterol: 101mg, Iron: 2.9mg, Sodium: 577mg, Calcium: 102mg