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Southwestern Chicken Scaloppine

Looking for a hearty chicken dinner using Progresso® broth? Then check out this flavorful scaloppini that’s ready in 30 minutes - featuring hints of Southwestern and Italian cuisine.



  1. Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  2. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
  3. In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
  4. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center.
  5. Remove chicken from skillet; cover to keep warm.
  6. In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro.
  7. Serve sauce over chicken.

prep time 30 min | total time 30 min | servings 4


Serve with cornbread or corn muffins, steamed green beans or broccoli, and fresh fruit for a scrumptious dinner.

Instead of chicken, use 1 pound pork tenderloin. Cut into 4 pieces, and flatten as directed for the chicken.

Nutrition Facts: Serving Size: 1 Serving Calories 250 Calories from Fat 90 Total Fat 10g Saturated Fat 1 1/2g Trans Fat 0g Cholesterol 85mg Sodium 500mg Total Carbohydrate 7g Dietary Fiber 0g Sugars 0g Protein 33g

% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 10%

Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Pillsbury


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