Chicken Scaloppine with Broccoli Rabe

Ingredients:
1 Tbsp olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 tsp 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 Tbsp fresh lemon juice
1 tsp butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 Tbsp chopped fresh parsley
2 Tbsp capers, rinsed and drained
4 lemon slices (optional)


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

Yield:
4 servings (serving size: 1 chicken cutlet and 1/2 cup broccoli rabe mixture)

Nutritional Information:
CALORIES 318 (21% from fat); FAT 7.4g (sat 1.7g,mono 3.3g,poly 1g); PROTEIN 44.3g; CHOLESTEROL 101mg; CALCIUM 102mg; SODIUM 577mg; FIBER 3.9g; IRON 2.9mg; CARBOHYDRATE 14g