Tuesday's Summer Special

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Chicken Scaloppine over Broccoli Rabe

Ingredients

1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat.
Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Oven-roasted Potatoes and Carrots with Thyme

Ingredients

2 pounds baby Yukon Gold potatoes (Fingerlings are a good substitute if you can't find Yukon Gold), scrubbed and halved lengthwise
2 pounds carrots, peeled, halved lengthwise, then halved crosswise
2 tablespoons olive oil
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh thyme
1/2 tablespoon butter

Preparation

1. Preheat oven to 400°. Bring a large pot of water to a boil over high heat and add potatoes. Boil potatoes until barely tender when pricked with a fork, about 5 minutes, then drain them completely and spread in a single layer on a large rimmed baking sheet. Add carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
2. Transfer vegetables to a large bowl and add thyme and butter; gently toss to coat evenly. Serve warm or at room temperature.


Easy Caramel-Banana Galette

Note: The only trick to making this simple dessert is leaving the caramel unstirred for 8 minutes; stirring can cause it to harden. To simplify the topping, substitute bottled fat-free caramel sauce for the sugar and water. Heat the sauce in the microwave for 1 minute, then stir in the raisin mixture. The raisins should sit in the rum for at least 30 minutes - the longer the better. Slice the banana immediately before arranging them on the tart so they don't discolor. To dress it up even more, serve warm with vanilla frozen yogurt.

Ingredients

1/4 cup golden raisins
2 tablespoons dark rum
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
3 cups (1/4-inch-thick) diagonally sliced ripe banana (about 1 1/2 pounds)
1/2 cup sugar
2 tablespoons water


Preparation

Combine raisins and rum in a small bowl; set aside.
Preheat oven to 425°.

Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices). Bake at 425° for 30 minutes.

Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes). Remove from heat; carefully stir in raisin mixture until combined. Cool slightly. Pour over banana slices. Cut into 6 wedges.


Source: Cooking Light