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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.0
  • Total Fat: 12.4 g
  • Cholesterol: 71.3 mg
  • Sodium: 1,010.8 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 9.5 g
  • Protein: 33.5 g

View full nutritional breakdown of Scaloppine di Pollo & applesauce - Gluten Free calories by ingredient
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Scaloppine di Pollo & applesauce - Gluten Free

Submitted by: SUGARLESSCHICK
Scaloppine di Pollo & applesauce - Gluten Free

Introduction

I used the Macaroni Grill recipe found online as a base then replaced some ingredients & added some of my own. I made mine for lunch & it is filling! Not a healthy meal but it is better on calories & fat compared to the restaurant version. I used the Macaroni Grill recipe found online as a base then replaced some ingredients & added some of my own. I made mine for lunch & it is filling! Not a healthy meal but it is better on calories & fat compared to the restaurant version.
Number of Servings: 4

Ingredients

    4 oz fresh lemon juice
    8 oz cooked boneless, skinless chicken breast(s)
    2 cup(s) water
    5 spray(s) olive oil cooking spray
    1 cup(s) cooked onion(s)
    16 oz cooked, portabella mushroom(s)
    1 cup(s) canned artichoke hearts, without oil
    1 1/2 Tbsp capers
    4 cup(s) cooked spaghetti squash
    1/2 cup(s) cornflake crumbs
    1 clove(s) (medium) garlic clove(s), chopped
    1 tsp sea salt
    1 tsp black pepper
    1 Tbsp Italian seasoning
    3 medium fresh peeled apple slice(s)
    1 Tbsp ground cinnamon
    4 fl oz plain unsweetened almond milk
    2 oz fat-free chicken broth
    1 tea bag Lipton White Tea, Blueberry & Pomegranate
    1 1/2 tbsp Spectrum Naturals Coconut Oil, Organic, Unrefined
    1 tbsp Hormel Bacon Bits, Real
    2 tbsp Bob's Red Mill Chia Seed

Tips

Instead of chicken broth add 2 oz of white wine.

Can't have corn flake crumbs then try crushing some almonds and coat the chicken with almonds.

Don't have coconut oil & don't want to use butter Try using greek yogurt, olive oil or avacados.


Directions

Boil 1 cup of water and steep pomegranate tea bag for 2 minutes. Place chicken pieces in a non-reactive bowl with Pomegranate tea for 1 - 4 hours in refrigerator.

Melt 1 tbsp coconut oil in microwave for no more than 30 seconds. Mix with corn flake crumbs & Italian seasoning. Place chicken and crumbs in Ziploc bag to coat.

Bake chicken at 350 degrees for 20-30 minutes or till the chicken is no longer pink.

Cut squash in half lengthwise and remove seeds and fibers. Place half of squash in Pyrex bowl of loaf pan with cut side up. Add 1/3 cup water and cover with waxed paper. Cook on high for 15 minutes. Check for tenderness. Scrape strands out with fork into bowl.

Lemon Butter Sauce: Lemon juice, chicken broth, almond milk & 1/2 tbsp coconut oil Melt the coconut oil in microwave for 30 seconds. Mix the lemon juice, white wine, milk and melted coconut oil in a bowl.

Saute onions, mushrooms & garlic with olive oil for 3-5 minutes. Then add bacon bits, artichokes, capers, squash & lemon sauce. Season with salt & Pepper.

Saute for 2-3 minutes. Place squash mix on each plate. Top with chia seeds & cooked chicken. Taste and adjust, adding more salt & pepper if needed.

Homemade Apple Sauce: Peel and core apples. Slice apples. Place in a pot with water and cinnamon. Mix & bring to boil. Simmer over medium heat for 15-20 minutes or till apples are tender. Mash with fork. Divide between the 4 plates. Not sweet enough? Add stevia vanilla sweetener, 5 drops. Enjoy! Make these meals ahead for lunch or dinner. Divide in 4 servings, freeze in individual freezer containers. Let it defrost and heat in the microwave for 3 minutes or more till hot. Freeze up to 1 month.



Serving Size: 4 - 2oz Chicken breasts

Number of Servings: 4

Recipe submitted by SparkPeople user FSGLESS.






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