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Grilled Scaloppine with Peaches

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Scaloppine with Peaches

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 271
pro 28 g
total fat 9 g
sat. fat 1 g
carb 22 g
fibre 3 g
chol 67 mg
sodium 360 mg
% RDI: -
calcium 5
iron 9
vit A 17
vit C 32
folate 24

Scaloppine, or cutlets, are quick supper solutions from Canadian Living's August 2005 collection of five "Sunset Grill" menus. If chicken scaloppine are not ready-cut in the store, choose boneless skinless chicken breasts and slice horizontally into two thin scaloppini.

Ingredients

  • 2 tsp grated lime rind
  • 1/4 cup lime juice
  • 2 tbsp vegetable oil
  • 2 tbsp liquid honey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp chopped fresh coriander
  • 1 tsp minced jalapeño peppers
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 lb chicken scaloppine or chicken cutlets
  • 4 peaches, pitted and quartered
  • 4 cups torn mixed salad greens.php">greens

Preparation

In measuring cup, whisk together lime rind and juice, oil, honey and pinch each of the salt and pepper; remove half and set aside for basting. Stir fresh coriander and jalape?nto remaining dressing in cup. Set aside.

In small bowl, combine garlic, cumin, ground coriander and remaining salt and pepper; rub all over chicken.

Place chicken and peaches on greased grill over medium-high heat; brush with basting mixture. Close lid and grill, turning once, until chicken is no longer pink inside and peaches are tender and well marked, 6 to 8 minutes. Serve over greens; drizzle with remaining dressing in cup.

Additional information :

Tip: Turkey scaloppini are a tasty alternative to chicken, but check that they are cut across the grain - not with it - or the turkey will be chewy.

Source : Canadian Living Magazine: August 2005

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