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    Home » Sautéed Chicken with Veggies

    Sautéed Chicken with Veggies

    Written by Living the Gourmet, a trusted food and lifestyle site since 2008.

    Dear Friends,
    It is good to be posting again about food!
    I have not posted a meal since October 2012, since Hurricane Sandy.  She has come and gone and now it is time to begin again, one day at a time.
    I hope this finds all of you doing well and being happy.

    Sautéed Chicken with Veggies:


    Ingredients:
     4 - Boneless chicken breast - sliced into cutlets and pounded gently
     1 cup - Bread crumbs
    Olive oil - for drizzling
    For the Chicken Marinade:
    Lemon juice - 1 lemon 
    Lime juice - 1 lime
    Red Wine Vinegar - 1 - 2 tablespoon
    Salt - to taste
    Black Pepper - to taste
    Turmeric - dashes
    Sugar - ½ tsp.
    Cumin - dashes
    Paprika  - dashes
    Grated Romano Cheese - 1 tablespoon
    Depending on the amount of cutlets being used, adjust the marinade accordingly.
    Place the cutlets in the marinade and refrigerate for ½ hour or longer.

    For the Veggies:

    4 zucchini - sliced into wedges
    1 head of broccoli rabe
    1 large onion - sliced
    1 vine ripe tomato - cut into wedges
    5 cloves of garlic - chopped
    Handful of fresh parsley
    Red pepper flakes
    Salt
    Black Pepper
    Clean the broccoli and place in salted boiling water for a few minutes until the broccoli softens.
    Drain.
    Heat a large frying pan with a few drizzles of olive oil and place the garlic to sauté. Add the broccoli rabe and a few tablespoons of water.  Sauté with salt, black pepper and red pepper flakes until the garlic is fragrant.
    Heat a frying pan with a few drizzles of olive oil and place the zucchini wedges to sauté until golden on each side.  Sprinkle with a few dashes of salt and pepper.
    Heat a frying pan with a few drizzles of olive oil and add the sliced onions and tomatoes.  Sauté until the onions are golden and the tomatoes are soft.  Add fresh parsley and salt and pepper.
    Plate the veggies and top with grated Romano cheese.
    For the Cutlets:
    Coat the cutlets with breadcrumbs.
    Heat a large frying pan with a drizzle of olive oil and place the cutlets.  When the cutlets are golden on one side, gently flip and finish cooking on the other side.
    Plate with the veggies and serve.
    This is a tasty and a delicious meal.
    Enjoy with lots of love,
    Catherine
    xo

    Find this recipe on CookEatShare
    Find this recipe on Foodista 

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    1. Amelia says

      April 10, 2013 at 12:12 am

      Hi Catherine, this chicken and vege dish look inviting. Guess I might need extra serving for this delicious meals of yours...:)

      God Blessed.

      Reply
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