Chicken Scallopini and Roasted Vegetable Sandwiches
- Number of Servings: 6
Ingredients
* 2 medium green bell peppers, stemmed, seeded and cut into 1/2-inch strips * 2 portobello mushroom caps, sliced into 1/2-inch strips * 1 small eggplant, quartered and sliced into 1/2-inch pieces * 1 medium red onion, thinly sliced * 1 tbsp plus 2 tsp extra-virgin olive oil, divided * 2 tbsp balsamic vinegar * 1/4 tsp kosher salt * 1/4 tsp fresh ground black pepper * 1/4 cup whole-wheat flour * 2 lbs boneless chicken cutlet, sliced and pounded very thin * 1 28-oz can no-salt-added whole Roma tomatoes (or no-salt-added diced or crushed tomatoes) * 3 cloves garlic, thinly sliced * 5 large basil leaves, chopped * 2 sprigs fresh oregano, leaves chopped * 1/2 cup loosely packed parsley, chopped * 4 to 6 soft whole-wheat ciabatta rolls or a whole-wheat baguette sliced into pieces * 2 oz part-skim mozzarella cheese, grated
1. Preheat oven to 375°F.
2. Combine peppers, mushrooms, eggplant and onion in a 13 x 9-inch baking dish. In a small bowl, whisk together 1 tbsp oil, vinegar, 1 tbsp water, salt and black pepper. Pour oil-vinegar mixture over vegetables and toss to combine. Cover baking dish loosely with foil or a glass lid and transfer to oven. Roast vegetables for 30 to 45 minutes, until they are tender.
3. While vegetables roast, prepare chicken and sauce: Put flour in a shallow baking dish and dredge each piece of chicken in it, shaking off excess.
4. Brush the bottom of a large sauté pan over medium-high heat with remaining 2 tsp oil. When pan is hot, add chicken and cook each side for 2 minutes. You may have to cook chicken in batches to avoid crowding the pan: Transfer first cooked batch to a plate and add a little water to the hot pan to deglaze it, scraping bits up from the bottom as water sizzles. Pour the liquid on top of the cooked chicken and start again with the next batch. Divide oil accordingly for batch cooking.
5. Once all chicken is cooked and removed from pan, pour juice from canned tomatoes into pan and scrape bits from the bottom as the juice sizzles. Add garlic and sauté until just fragrant, about 30 seconds. Pour tomatoes into pan and crush them with a fork or potato masher. Stir in 1/4 cup water and herbs. Return veal to pan, tucking it in to the sauce. Cover pan and lower heat to simmer the sauce until vegetables are done.
6. Slice rolls in half. Put a piece of chicken on bottom half of each roll and top with a pile of roasted vegetables. Spoon sauce on vegetables, sprinkle cheese, top with other half of roll and serve. If desired, return sandwiches to the hot oven for 1 to 2 minutes to melt cheese.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SMALL_CHANGES.
2. Combine peppers, mushrooms, eggplant and onion in a 13 x 9-inch baking dish. In a small bowl, whisk together 1 tbsp oil, vinegar, 1 tbsp water, salt and black pepper. Pour oil-vinegar mixture over vegetables and toss to combine. Cover baking dish loosely with foil or a glass lid and transfer to oven. Roast vegetables for 30 to 45 minutes, until they are tender.
3. While vegetables roast, prepare chicken and sauce: Put flour in a shallow baking dish and dredge each piece of chicken in it, shaking off excess.
4. Brush the bottom of a large sauté pan over medium-high heat with remaining 2 tsp oil. When pan is hot, add chicken and cook each side for 2 minutes. You may have to cook chicken in batches to avoid crowding the pan: Transfer first cooked batch to a plate and add a little water to the hot pan to deglaze it, scraping bits up from the bottom as water sizzles. Pour the liquid on top of the cooked chicken and start again with the next batch. Divide oil accordingly for batch cooking.
5. Once all chicken is cooked and removed from pan, pour juice from canned tomatoes into pan and scrape bits from the bottom as the juice sizzles. Add garlic and sauté until just fragrant, about 30 seconds. Pour tomatoes into pan and crush them with a fork or potato masher. Stir in 1/4 cup water and herbs. Return veal to pan, tucking it in to the sauce. Cover pan and lower heat to simmer the sauce until vegetables are done.
6. Slice rolls in half. Put a piece of chicken on bottom half of each roll and top with a pile of roasted vegetables. Spoon sauce on vegetables, sprinkle cheese, top with other half of roll and serve. If desired, return sandwiches to the hot oven for 1 to 2 minutes to melt cheese.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SMALL_CHANGES.
Nutritional Info Amount Per Serving
- Calories: 430.8
- Total Fat: 7.4 g
- Cholesterol: 91.0 mg
- Sodium: 506.8 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 4.7 g
- Protein: 45.3 g
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