Chicken scaloppine

Name: Chicken scaloppine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 large chicken breast fillet; Extra virgin olive oil spray; 120g fresh ricotta; Salt & freshly ground pepper; 345g Bertolli vegetale butternut pumpkin & sage pasta sauce; 2 large chargrilled red capsicum slices; Mixed salad leaves, to serve

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 2

Author : Gemma Purcell

quick pan fry healthy

Ingredients

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1 large chicken breast filletExtra virgin olive oil spray120 grams fresh ricottaSalt & freshly ground pepper345 grams Bertolli vegetale butternut pumpkin & sage pasta sauce2 large chargrilled red capsicum slicesMixed salad leaves, to serve

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Instructions

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Step 1

Cut the chicken breast in half horizontally. Spray a frying pan with the olive oil. Heat over a medium heat. Cook the chicken for about 4 minutes each side until golden and cooked through. Transfer to a plate.

Step 2

Preheat a grill to high. Season the ricotta with salt and pepper and mix well. Add the pasta sauce to the frying pan. Place the chicken on top of the sauce, then top with the capsicum. Spread the ricotta over the capsicum and spray with olive oil.

Step 3

Grill for 8-10 minutes or until golden. (Be sure not to place the frying pan handle under the grill unless it is ovenproof.) Serve with salad leaves.