The following recipe was published by People Magazine.
Michael Psilakis’ Chicken & Zucchini Scaloppine
Serves 4
4 (5-oz.) boneless, skinless chicken breasts, pounded thin and halved crosswise
1½ tsp. kosher salt, divided
1 tsp. black pepper, divided
2 medium zucchini, cut into ¼-in.-thick planks
3 tbsp. extra-virgin olive oil, divided
4 jarred roasted red bell pepper halves
¾ cup jarred sundried tomato pesto
4 tsp. chopped mixed fresh herbs (such as parsley, dill, and mint)
For the full recipe, click here.
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