Scaloppine di Pollo & applesauce - Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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