RECIPE # 4758 - PAN-SEARED CHICKEN SCALLOPINI - Tuesday, January - | Nashville News, Weather & Sports

RECIPE # 4758 - PAN-SEARED CHICKEN SCALLOPINI - Tuesday, January 17, 2012

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4 - 4oz. Chicken Breasts (pounded thin/breaded in flour, egg wash, breadcrumbs)

Olive Oil for sautéing

1 t Garlic (minced)

1/8 c Red Onion (sliced thin)

1/2 Red Bell Pepper (seeded/white cut out/cut in to strips)

10 Crimini Mushrooms (quartered, tossed in olive oil, s+p, roasted)

3 Cherry Peppers (stem pulled off, de-seeded and cut up)

12 Pepperoncini Pepper Rings 

8oz. Italian Sausage (combo of sweet/spicy, cooked through)

2 T. Italian Parsley (chopped)

Amatriciana Sauce (packaged)


Heat a saute pan on medium heat. Add olive oil then the next 3 ingredients. Saute for 2-3 minutes, tossing to combine. Add next 4 ingredients and continue to saute for another 4-5 minutes, tossing to combine and heated through. Check seasoning.

Now, heat another saute pan on low - medium heat. Bread chicken in a seasoned flour (kosher salt, cracked black pepper), than egg wash (egg/little milk - whipped), and finally in the Italian herb breadcrumbs. Add olive oil to the pan and place the breaded chicken into the saute pan. Saute each side for 3-4 minutes. Place on paper towels to drain.

Put the sauce on the plate, next some of the pepper saute and top with a piece of chicken scallopini. garnish with the parsley.

Serves 4






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