Scallopini is found in the meat section of the grocery store. It is a very lean piece of meat, usually veal, that has been pounded very thin. If chicken scallopini is not found in your grocery store, ask the butcher to pound boneless, skinless chicken breasts very thin. You can do this yourself by purchasing boneless, skinless chicken breasts, placing them in a zip-loc bag (or saran wrap) and pounding them thin with a meat mallet.
Serves 4 Cook Time 20 minutes
2 medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups)
1 clove garlic, peeled and smashed
1 scallion (white and green parts), thinly sliced
3 Tbsp extra-virgin olive oil, plus additional for brushing
2 tsp red wine vinegar
2 tsp kosher salt, plus additional for seasoning
Freshly ground black pepper
1/3 C torn fresh basil
3 Tbsp roughly chopped fresh tarragon
3 Tbsp roughly chopped fresh flat-leaf parsley
4 (6 oz.) chicken scallopini, about 6 ounces each
- Prepare an outdoor grill with a hot fire.
- Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don’t toss.
- Brush the chicken lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a chicken on each plate, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center