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Name: Chicken Cutlets with Roasted Red Peppers Clelia Style
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 lg cloves Garlic minced; 1/3 c Flour; 3 tb Pignoli (roasted); 4 Chicken cutlets (up to 6); 3 tb capers in brine Small, rinsed with water; 3 strips Red bell peppers roasted; 2 tb olive oil; 1 c Dry white wine; Salt

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INGREDIENTS

2 lg cloves Garlic ; minced
1/3 c Flour
3 tb Pignoli ; (roasted)
4 Chicken cutlets ; (up to 6)
3 tb capers in brine ; Small, rinsed with water
3 strips Red bell peppers roasted
2 tb olive oil
1 c Dry white wine
Salt

Servings

INSTRUCTIONS

1. Wash and dry chicken cutlets.Sprinkle salt and pepper on both sides and dip them in flour to coat lightly. Heat the oil in a non stick frying pan. Brown the cutlets lightly on both sides on medium high heat. Do not overcook. 2. Place cutlets in a dish when all done. In the same pan add the garlic and saute for a few seconds, then add the capers, peppers and pignoli and saute everything for a minute or so, add the wine, adjust the seasonoing and put the chicken back in the pan. 3. Cook everything together for about 2 minutes until sauce thickens. Place chicken in a serving platter and pour all that wonderful sauce over it. 4. Serve immediately with your favorite potatoes and rice and enjoy! To roast your own peppers 1. Place each pepper right on top of your gas burner or your outdoor grill and char until black all over. When cool enough to handle, peel the black skin off, take the seeds out and cut into strips. You can also buy them in a jar 12 ounce (roasted peppers) at most supermarkets or Italian markets. To roast pignoli 1. Place pignoli in a heated small frying pan on medium high heat and keep shaking pan back and forth until pignoli are all nice and golden all over. Recipes copyright C1999 Cut the Calories Cook-Off Contest. NOTES : From Clelia Graceffa Egan, In the GMA Cut the Calories Cook-Off Contest Recipe by: Good Morning America

NOTES

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Chicken Cutlets with Roasted Red Peppers Clelia Style

2 lg cloves Garlic minced
1/3 c Flour
3 tb Pignoli (roasted)
4 Chicken cutlets (up to 6)
3 tb capers in brine Small,  rinsed with water
3 strips Red bell peppers roasted
2 tb olive oil
1 c Dry white wine
 Salt

1. Wash and dry chicken cutlets.Sprinkle salt and pepper on both  sides and dip them in flour to coat lightly. Heat the oil in a non  stick frying pan. Brown the cutlets lightly on both sides on medium  high heat. Do not overcook.    2. Place cutlets in a dish when all done. In the same pan add the  garlic and saute for a few seconds, then add the capers, peppers and  pignoli and saute everything for a minute or so, add the wine, adjust  the seasonoing and put the chicken back in the pan.    3. Cook everything together for about 2 minutes until sauce thickens.  Place chicken in a serving platter and pour all that wonderful sauce  over it.    4. Serve immediately with your favorite potatoes and rice and enjoy!    To roast your own peppers    1. Place each pepper right on top of your gas burner or your outdoor  grill and char until black all over. When cool enough to handle, peel  the black skin off, take the seeds out and cut into strips. You can  also buy them in a jar 12 ounce (roasted peppers) at most  supermarkets or Italian markets.    To roast pignoli    1. Place pignoli in a heated small frying pan on medium high heat and  keep shaking pan back and forth until pignoli are all nice and golden  all over.    Recipes copyright C1999 Cut the Calories Cook-Off Contest.        NOTES : From Clelia Graceffa Egan, In the GMA Cut the Calories  Cook-Off Contest    Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (2344g)
Recipe Makes: 1

Calories: 4371
Calories from Fat: 2571 (59%)

Amt Per Serving		% DV

	Total Fat 285.7g	381 %
	Saturated Fat 80.5g	402 %
	Monounsaturated Fat 119.8g
	Polyunsanturated Fat 60.7g
Cholesterol 1380mg		425 %
Sodium 2072.3mg		71 %
Potassium 4365.1mg		115 %
Total Carbohydrate 64.3g		19 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 54.4g
Protein 352g		503 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4371

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