Lemon Caper Chicken Scaloppine w/ Vegetables

Ingredients

2 Chicken breast

1/4 cup olive oil (1 Tbsp for broccoli)

1 zucchini

2 cups broccoli

1 steak tomato

1 lemon sliced thin

2 Tbsp capers

1 Tbsp rosemary

Asparagus

2 pieces of Ezekiel bread

2 cloves garlic 

Sea Salt & pepper

1. Pound out the chicken until it's flat.

2. Process the bread into crumbs.

3. mix crumbs with seasonings

4. Coat the chicken in bread crumbs. Press firmly to get it to stick

5. Heat oil in a pan on medium high heat.

6. Saute the chicken in the pan until it's browned

 

7. Meanwhile toss broccoli in 1 Tbsp.
oil and season with sea salt
and pepper. Bake in an oven
on 350 for 15 minutes

8. Next take the chicken out and let it rest.
9. In the same hot pan saute lemon slices and diced tomatoes to deglaze the pan.
10. Now add the zucchini, capers, asparagus, salt, pepper, and rosemary.
11. Serve sliced with vegetables on the side. or over top.