Chicken Scallopini and Warm Orzo & Feta Salad

This is a comforting chicken dish that could quickly become a household favorite. The lightly breaded scallopini is pan seared and served with a white wine, lemon caper sauce. Try it with warm orzo, tossed with tomatoes, zucchini, and fresh feta.
Chicken Scallopini 

(adapted from Cooking Light) / Total time: 22 minutes / 4 servings

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup Italian-seasoned breadcrumbs (try Panko for extra crunch)
• Cooking spray
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 4 teaspoons capers
• 1 tablespoon butter

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with lemon juice and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
2. Coat a large nonstick pan in cooking spray and heat over medium-high heat. Add chicken to the pan and cook 3 minutes on each side, or until the chicken is done. (done = browned and internal temp is at least 165F). Remove from the pan and keep warm (try putting chicken on a plate and covering with tinfoil).
3. Add broth and wine to pan and cook 30 seconds. Remove from heat. Stir in capers and butter. Serve over chicken.

• 1 teaspoon olive oil
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, chopped
• 2 garlic cloves, minced (time saver: use the jar)
• 1/2 tsp. Italian seasoning
• 1/4 cup crumbled feta cheese
• 3 cups hot cooked orzo
• 1/4 tsp salt

1. Heat oil in a medium skillet over medium high heat.
2. Add tomatoes, zucchini and garlic.
3. Saute 2 minutes.
4. Stir in seasoning and saute 1 minute or until zucchini is crisp-tender.
5. Combine tomato mixture, orzo, salt, and feta and toss well.
6. Serve with Chicken dish.