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Chicken Scallopini with Roasted Vegetable Ratatouille
Ingredients
  • subheading: RATATOUILLE:
  • 1 red bell pepper, seeded and membranes removed, cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and membranes removed, cut into 1-inch pieces
  • 1 orange bell pepper, seeded and membranes removed, cut into 1-inch pieces
  • 2 medium zucchini, quartered lengthwise then sliced into 1-inch cubes
  • 2 medium yellow squash, quartered lengthwise then sliced into 1-inch cubes
  • 5 tablespoons olive oil, divided
  • salt and freshly ground black pepper, to taste
  • ½ medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 large tomato, seeded and diced
  • ½ cup dry white wine
  • 1 can (15-ounce) crushed tomatoes
  • 1 teaspoon herbes de Provence
  • 1 large sprig fresh basil, thinly sliced (chiffonade)
  • subheading: CHICKEN:
  • Cooking spray
  • ½ cup all-purpose flour
  • salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • ½ cup Italian-style breadcrumbs
  • ½ cup panko
  • 1 cup freshly grated Parmesan cheese
  • 4 chicken breasts, sliced horizontally into cutlets
  • Thinly sliced fresh basil for garnish
  • Lemon wedges
Steps
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