What do you make when you want something delightful, restaurant-like, but you need to make it fast? You'll do well to have a few ideas like this one, ready to whip out at any time. The trick is to marinate in advance--before you leave for the day would work beautifully. Whitney, who came up with this scaloppini variation, swears it works without marinating—but you decide. Scaloppini-cut or -pounded meat is so thin that it cooks quickly.
1 lb. chicken or turkey breast cutlets (cut or pounded for scaloppini)
(You can also substitute 1/2 cup ready-made roasted garlic salad dressing)
· 6-8 roasted garlic cloves
· ¼ cup olive oil
· 4 chopped scallions
· ¼ cup red wine vinegar
· ¼ cup fresh basil, finely chopped (or 1 tablespoon dried basil)
· Ground black pepper
· ash sea salt
(Play around with these, depending on what you have, but definitely use capers!)
· ¾ cup marinated artichoke hearts (make sure they're oozing with marinade when you pull them out...but don't use the remaining liquid in the jar)
· 2 Tbsp of capers
· 1 large red bell pepper, sliced, then cut in half
Stir-fry and Conquer
1. Marinate the meat in the marinade for at least one hour—longer if you can plan that far ahead
2. Put the meat into hot non-stick frying pan
3. Brown one side of the chicken fillets (they should be just starting to turn brown).
4. Turn the chicken over.
5. Toss in the savory veggies
6. Stir to allow the veggies to heat through and absorb some of the marinade. Fry only until the meat is cooked through and the peppers are slightly softened. (You want the chicken to remain tender. Scaloppini cuts are easily overcooked.)
· You won't necessarily have a sauce, but the chicken will be fairly well glazed on both sides with all the flavors
· Goes well with rice pilaf and a salad