Prep time = 10 minutes
Cook time = 20 minutes
Serves 4
PointsPlus = 9 PointsPlus
Serving Size = 1 chicken cutlet, 1/2 cup sauce and 1/2 cup pasta
When I started this experiment, I pledged to make each recipe as it was presented in the book. However, I cannot bring myself to include anchovy fillets in my cooking repertoire. Can't do it. This recipe also calls for capers. As I looked up what a caper was on the internet, it did not sound very appetizing (I don't care for olives, either). I did not use capers in the recipe, thereby revealing the intolerant nature of my taste buds. I am not proud of it.
However, that being said, I really enjoyed eating this dish. Getting good plum tomatoes in the winter is a challenge - it made me yearn for summer. This dish would be spectacular with fresh tomatoes from the garden. The dish was good the first night, and it worked well as leftovers.
Recipe:
4 ounces whole-wheat penne
2/3 cup dried seasoned bread crumbs
1 large egg
2 tsp olive oil
4 (1/4 pound) chicken cutlets
6 plum tomatoes, chopped
3 anchovy fillets, minced (not in my recipe)
2 garlic cloves, minced
1.5 T drained capers (not in my recipe)
1 tsp balsamic vinegar
1/8 tsp red pepper flakes
Instructions:
- Cook the penne according to the package directions, omitting the salt if desired. Drain and keep warm.
- Place the bread crumbs on a sheet of wax paper.
- Beat the egg lightly in a large shallow bowl or pie plate.
- Dip the chicken cutlets into the egg, then coat on both sides with the bread crumbs, pressing lightly so they adhere.
- Heat the oil in a large nonstick skillet over medium heat.
- Add the chicken to the skillet and cook until browned and cooked through, about 3 minutes on each side.
- Transfer to a platter and keep warm.
- Add the tomatoes, (anchovies), garlic, (capers), vinegar, and red pepper flakes to the skillet.
- Cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
- Spoon the sauce over the chicken and serve with the pasta.
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