Chicken Scaloppine With Roasted Red Pepper Ratatoui

Name: Chicken Scaloppine With Roasted Red Pepper Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken cutlet, pounded thinly; 1 roasted red pepper, peeled seeded and chopped; 1 roasted yellow pepper, peeled seeded and chopped; 1 cup mushroom, sliced; 3 garlic cloves, chopped; 4 medium black olives, pitted and halved; ¼ cup capers; 1 cup low-sodium low-fat chicken broth; 2 tablespoons lemon juice; 2 tablespoons olive oil, plus extra; ¼ cup parmesan cheese; ½ cup breadcrumbs; 2 tablespoons oregano; salt and pepper

Servings: persons

1 lb chicken cutlet, pounded thinly
1 roasted red pepper, peeled seeded and chopped
1 roasted yellow pepper, peeled seeded and chopped
1 cup mushroom, sliced
3 garlic cloves, chopped
4 medium black olives, pitted and halved
¼ cup capers
1 cup low-sodium low-fat chicken broth
2 tablespoons lemon juice
2 tablespoons olive oil, plus extra
¼ cup parmesan cheese
½ cup breadcrumbs
2 tablespoons oregano
salt and pepper

1
Combine the breadcrumbs and Parmesan cheese in a medium bowl.
2
Dip the chicken into this mixture, set aside.
3
In a large nonstick skillet, heat the 2 tablespoons of olive oil to medium-high heat.
4
Add the breaded chicken breasts once the oil sizzles.
5
Brown the chicken on both sides, for approximately 5 minutes per side.
6
When turning the chicken from the first side to second, add the lemon juice to the pan and swirl the chicken in the juice.
7
Remove the chicken from the pan onto a platter and set aside.
8
Add 1/2 tablespoon olive oil to the skillet and heat to medium-high.
9
Add in the tomatoes, saute and stir on medium-high heat for 3 minutes.
10
Add in the peppers and garlic, saute and stir on medium-high heat for 5 minutes.
11
Add in the mushrooms, saute and stir on medium-high heat until moisture is released, about 8 minutes.
12
Add the capers and olives, saute and stir on medium-high heat for 3 minutes.
13
Add the chicken stock and oregano to the vegetables, bring to a boil then remove skillet from the heat.
14
Generously salt and pepper the vegetables.
15
Serve the ratatouille alongside or on top of the chicken.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb chicken cutlet, pounded thinly, 1 roasted red pepper, peeled seeded and chopped, 1 roasted yellow pepper, peeled seeded and chopped, 1 cup mushroom, sliced, and more.

Yes, Chicken Scaloppine With Roasted Red Pepper Ratatouille falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Scaloppine With Roasted Red Pepper Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions