Variation

Instead of chicken, use 1 pound pork tenderloin. Cut into 4 pieces, and flatten as directed for the chicken.

Southwestern Chicken Scaloppine

Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 4

Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 4

4 boneless skinless chicken breasts (about 1 % lb) V* cup Gold Medal" all-purpose flour

1 teaspoon ground cumin 1/2 teaspoon salt

1 Vi tablespoons canola oil 1/2 cup chicken broth V* teaspoon red pepper sauce, if desired

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro

1. Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about % inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.

2. In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.

3. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.

4. In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.

High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving:

1 SERVING: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1.5g; Trans Fat Og); Cholesterol 85mg; Sodium 500mg, Toial Carbohydrate 7g (Dietary Fiber Og. Sugars Og); Protein 33g % Dally Value: Vitamin A 0%: Vitamin C 0%; Calcium 2%; Iron 10% Exchanges: ' i Starch, 4 V4 Very Lean Meat. 1 '/i Fal

Tuna with Avocado-Kiwi Salsa

Prep Time: 40 Minutes

Start to Finish: 1 Hour 10 Minutes

Servings: 6

Prep Time: 40 Minutes

Start to Finish: 1 Hour 10 Minutes

Servings: 6

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