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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2005
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 360 mg
- Protein 28 g
- Calories 271.0
- Total fat 9 g
- Cholesterol 67 mg
- Saturated fat 1 g
- Total carbohydrate 22 g
%RDI
- Iron 9.0
- Folate 24.0
- Calcium 5.0
- Vitamin A 17.0
- Vitamin C 32.0
