6 boneless, skinless chicken breasts, cut into scaloppine
1⁄4 teaspoon sal... (continued)
o make the scaloppine, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. ... (continued)
Get Access To This AND Hundreds Of Other Recipes With A Nick Stellino VIP Subscription!
An All-Access Pass To Over 750 Recipes!
Nick's VIP Subscription includes 24/7, year-long access to every recipe on Nick's website!Also includes exclusive videos and news!
Includes your choice of a free e-book! A $14.95 Value!
For iPad®, iPod Touch®, iPhone®, Nook®, Kindle®, Mac®, or PC.