chicken cutlets Italienne

I am fixing my husbands favorite meal…Chicken Cutlets Italienne, Knorr Roasted Chicken Rice and a tossed salad. the chicken dish is very easy to make…

3/4 lb. boneless chicken breasts
2 medium zuchini
1 medium onion
1 medium lemon
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon oregano
1 1/2 teaspoon chicken flavored boullion
1/2 teaspoon dried basil

Slice chicken in half. Cut zuchini into bite size chunks,dice tomatoes and onion. from lemon-grate peel and squeeze 2 teaspoons juice.Mix flour, salt and oregano in a ziploc bag and coat chicken. In skillet, heat 2 Tablespoons margerine. cook chicken till done and nice and brown. Remove from pan after cooking. In drippings, cook onion-add zuchini and cook , stirring occasionally till golden and crisp. Stir in tomatoes, lemon juice, lemon peel, chicken boullion and 1/2 cup water. Stir in basil and add chicken back to mixture. Let simmer for about 5 minutes. Makes 4 servings.

gonna give this a try, but how many tomotoes ,please ?

Preparation time: 10 minutes
Total cooking time: 10 minutes
Serves 4-6


  • 375 g (12 oz.) Hokkien noodles
  • 4 chicken fillets, cut into small pieces
  • 1 or 2 tablespoons sweet chili sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon oil
  • 100 g (3 1/2 oz.) baby sweet corn, halved lengthways
  • 150 g (5 oz.) sugar snap peas
  • 1 tablespoon lime juice


  1. Place the noodles in a kind of large bowl, cover it with some boiling water and gently pull apart with a fork. Leave it for about 5 minutes, then drain it.

  2. Combine all the chicken, the sweet chili sauce and the fish sauce in a large bowl.

  3. Heat a wok over very high heat, add some oil and swirl it to coat. Add all the chicken pieces and stir-fry it for about 3-5 minutes, or until it becomes well cooked through. Add the corn and the sugar snap peas and stir-fry them for about 2 minutes or so. Add the noodles and the lime juice and serve immediately.

Nutrition Value:

Protein 30 g;
Fat 6.5 g;
Carbohydrate 50 g;
Dietary Fibre 4 g;
Cholesterol 53mg;
Energy 1593kJ (380cal)


  1. If you can`t find thigh fillets, use 3 breast fillets.

  2. Soak the noodles in some boiling water and separate them with a fork or a knife.

  3. Mix together the chicken pieces, the sweet chilli sauce and the fish sauce.

  4. Add the noodles and the lime juice to the wok before serving.

turkey chili recipe

6 chicken breast halves, skinless and boneless
3/4 cup Italian bread crumbs
1/4 cup freshly grated Parmesan cheese
2 large eggs
2 tablespoons butter
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
Freshly ground pepper to taste
Wedges of lemon

  1. Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
  2. In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
  3. In another shallow bowl, beat the eggs. Dip the meat in the eggs, then in the crumb mixture. Place the crumbed cutlets in the refrigerator until nearly time to serve.
  4. In large skillet, heat butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Serve each cutlet with a wedge of lemon.

Makes 6 servings.:cool: