Italian Chicken & Vegetable Sauté with Grana Padano Breadcrumbs

Italian Chicken & Vegetable Sauté

with Grana Padano Breadcrumbs

35 MIN
5 SmartPoints®
2 Servings
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From the Test Kitchen

This simple, colorful sauté combines a trio of zucchini, tomatoes, and sweet peppers with bites of tender chicken seared in a coating of earthy, Italian-style seasonings. We’re topping it all with cheesy toasted breadcrumbs for a bit of satisfying crunch in each bite.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
Italian Chicken & Vegetable Sauté with Grana Padano Breadcrumbs
Title
  • 10 oz Chopped Chicken Breast
  • 4 oz Sweet Peppers
  • 1 Zucchini
  • 4 oz Grape Or Cherry Tomatoes
  • 2 cloves Garlic
  • ⅓ cup Chicken Bone Broth
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Verjus Blanc
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Grate the cheese on the small side of a box grater. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Peel 2 cloves of garlic; roughly chop 1 clove. Using the flat side of your knife, smash the remaining clove once. In a bowl, combine the halved tomatoes, diced peppers, and chopped garlic.

Make the cheesy breadcrumbs:
2 Make the cheesy breadcrumbs:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and smashed garlic clove. Cook, stirring constantly, 2 to 3 minutes, or until the breadcrumbs are lightly browned. Transfer to a bowl. When cool enough to handle, remove and discard the garlic clove. Stir in the grated cheese. Wipe out the pan. 

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the broth (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
4 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared tomato mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pan, add the cooked chicken and remaining broth (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Add the verjus. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the cheesy breadcrumbs. Enjoy!

Tips from Home Chefs

Italian Chicken & Vegetable Sauté

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Grate the cheese on the small side of a box grater. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Peel 2 cloves of garlic; roughly chop 1 clove. Using the flat side of your knife, smash the remaining clove once. In a bowl, combine the halved tomatoes, diced peppers, and chopped garlic.

2 Make the cheesy breadcrumbs:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and smashed garlic clove. Cook, stirring constantly, 2 to 3 minutes, or until the breadcrumbs are lightly browned. Transfer to a bowl. When cool enough to handle, remove and discard the garlic clove. Stir in the grated cheese. Wipe out the pan. 

Make the cheesy breadcrumbs:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the broth (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared tomato mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. 

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan, add the cooked chicken and remaining broth (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Add the verjus. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the cheesy breadcrumbs. Enjoy!

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