If my mom taught me one thing growing up, it was how to make a balanced meal. For dinner, the plate should have a meat, a vegetable, and a starch. And I try to follow that rule every time I make dinner! Another thing I learned is that meals should be colorful! If there is more color on your plate it looks more appetizing (and it’s probably healthy for you because the color usually comes from the vegetables).
Last night for dinner, I made Chicken Scallopini with steamed green beans and rice. Sounds fancy, right? It’s actually not! Scallopini simply means meat that was pounded thin until flat (or in my case, I just purchased thinly sliced chicken breasts) and then the meat is coated in flour.
Here’s how I did it…
- Rice A Roni
- Green Beans
- 1 package of thinly sliced chicken breasts
- 1 egg
- 1 tablespoon milk
- 1/2 cup flour
- One teaspoon of your favorite seasoning for chicken
- Vegetable Oil
1. Rice a Roni, Chicken Flavor
- I followed the recipe on the box. I have to apologize, it’s not very original, but it’s easy to make!
- Steaming vegetables is one of the quickest and easiest way to prepare them! It also retains a lot of the nutrition in the vegetables. I prefer to steam my vegetables a little longer than typically recommended on cooking websites, as I like them more tender.
- To steam your green beans, first prepare them by cutting off the ends and rinsing them off in water. I also then cut them in half.
- Get a steamer basket and place into a pot. Fill the pot with water until it reaches the bottom of the steamer basket.
- Turn your stove on high and wait until the water under the steamer basket starts boiling.
- Place your green beans into the basket – I steamed mine for about 10 minutes.
- Strain green beans and pour into a bowl. You can add butter and seasoning if you would like.
- Crack and egg into a bowl and scramble it with about a tablespoon of milk.
- Measure a half cup of flour into another bowl. Add any seasoning you like and mix it into the flour. I chose to use a teaspoon Spice Islands Poultry Seasoning, a little salt, and some pepper.
- Dip each piece of chicken into the egg/milk mixture and then into the flour mixture. Coat the entire piece of chicken with the flour mixture.
- Pour vegetable oil into a pan on the stove and turn up to medium/high heat. (I don’t put too much in; I just coat the bottom of the pan with about 1/4 inch). Wait until the oil is very hot and then place your chicken into the oil.
- Fry on each side for about 3 minutes until cooked thoroughly.