Chicken Scaloppine with Spring Greens

 

 I know it may not seem like it, but I do try to eat as healthily as possible most of the time. We eat very little red meat . . . and I only very rarely deep fat fry anything.

   

 We often eat chicken or fish, or no meat at all, but we always have lots of vegetables. 

 WE love vegetables and by that I don't mean tinned peas and carrots, although, I suppose they are better than no vegetables at all!

   

 This is one of my favourite dishes this time of year. It's somewhat a break away from stodgy winter food . . . light and colourful too. Light in flavour, texture and fat and calories as well. 

The chicken is flash fried in a very small amount of oil . . . it is crispy on the outside and yet tender and moist on the insides because it hasn't been over cooked. The light breadcrumb coating is delicious.

   

 The greens are wonderful . . . a bit salty from the pancetta, smokey and slightly sour, and tasting of the earth and well . . . spring!

    

The two together are wonderfully delicious! All you need as a side dish is some tasty steamed baby new potatoes and a juicy wedge of lemon for squeezing over the chicken! 

 Roll on Spring! I am feeling frisky like a newborn lamb and anxious for some sunshine!

   

  *Chicken Scaloppine with Spring Greens* 

Serves 4 

Printable Recipe 

 Flash cooked chicken breast, moist and tasty served along side some lightly sauteed spring greens. Low fat and healthy too! 

 1 TBs olive oil

 2 ounces fine dry bread crumbs (1/2 cup) 

1/2 tsp dried oregano, rubbed between your fingertips 

1/4 tsp dried basil, rubbed between your fingertips 

1/4 tsp black pepper 

1 tsp salt 

5 (6 ounces) boneless, skinless chicken breasts 

100g of pancette, cut into cubes (about 1/4 cup) 

4 ounces dry white wine (1/2 cup) 

4 ounces chicken stock (1/2 cup) 

3 TBS fresh lemon juice 

1 tsp butter 

1 pound of spring greens, sliced crosswise 

2 TBS chopped fresh flat leaf parsley 

2 TBS capers, rinsed and drained 

 Place the chicken breast between two sheets of cling film and give them a bash with the side of your rolling pin until they are about 1/4 inch thick, taking care not to tear them. 

 Mix the bread crumbs and seasonings together on a large shallow plate. Coat the chicen breasts in this mixture, patting them to help the crumbs adhere well. 

 Heat the olive oil in a large nonstick pan over medium heat. Cook the chicken breasts for about 3 minutes per side, until nicely browned and just done through. 

 Remove from the pan and keep warm. 

 Add the pancetta to the pan and cook, stirring frequently, until they are nicely browned. 

Add the wine, broth, lemon juice and butter to the pan, scraping the pan to loosen up any tasty bits. 

 Add the sliced spring greens. Cook and toss in the pan juices for several minutes, then cover and allow to steam until done, about 3 to 4 minutes. Stir in the chopped parsley and capers. 

 Divide the greens amongst four heated plates. Top each with a chicken scaloppine and serve immediately. 

 

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