3 Tbsp olive oil.
3/4 Pound boneless, skinless chicken breast cut into slices. Lightly
salt & pepper.
1 portobello mushroom, 2 to 3 inches in diameter, cut into cubes.
3/4 Cup chopped onion, red, yellow, or as you like.
1 small yellow (or red) bell pepper chopped.
6 Oz. mozarello cheese, grated.
4 Cloves of garlic, minced.
1 Cup of tomato sauce.
3/4 Cup bread crumbs.
1/3 Cup red wine.
2 egg whites.
Directions:
Place the pieces of chicken in the egg whites, dredge in the bread crumbs, and fry until no longer pink inside. Remove to an 8" by 8" baking dish sprayed with Pam.
Place the garlic in the same skillet that was used to fry the chicken. When aromatic, add the onions, mushrooms, and bell peppers.
When the onions are translucent, deglaze with the wine. Let it reduce to an appropriate thickness.
Spread the sauce over the chicken and cover with shredded mozarello cheese.
Bake in a 350° oven until the cheese has melted.
Notes:
If you have tomato sauce left over from a pasta recipe, e.g. spaghetti marinara or bucatini all'Amatriciana, this is an ideal way to use it.
This recipe was mostly made up, but it is in the spirit of other scallopini recipes, which are like cacciatore recipes. They are concepts first and vary mightily in the execution.
So experiment. I have seen artichoke hearts mentioned.
The result above might be served over a light angel hair pasta or served from the baking dish.
Some chicken scallopini recipes prescribe pounding the chicken, and you can do that, too, if you're angry or otherwise upset. It won't hurt.