Grilled Scaloppine with Peaches
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.
Servings: 4
Ingredients:
| 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% |
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2 tsp (10 mL) grated lime rind
1/4 cup (50 mL) lime juice
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) liquid honey
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) chopped fresh coriander
1 tsp (5 mL) minced jalapeño pepper
1 clove garlic, minced
1/2 tsp (2 mL) each ground cumin and coriander
1 lb (500 g) chicken scaloppini or cutlets
4 peaches, pitted and quartered
4 cups (1 L) torn mixed salad 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 jalapeño into 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
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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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