Wednesday, March 2, 2011

Chick'n Cacciatore

This was my first time using Gardein's Chick'n Scallopini. I've always wanted to because I heard that you can do anything to it that you would with real chicken. It was really fun to work with and flour, I can't tell you how long its been since I've done something like that. I cook mine frozen, no need to defrost here, they heat up fairly quickly in the pan.

Here is an up close picture of the packaging and its nutritional information. Click the picture for a larger image if you have trouble viewing.

I served mine over whole wheat spaghetti noodles but it would also be great served alone.

Serves 4

* 3 Tb olive oil
* 2 packets of Gardein's "Lightly Seasoned Chick'n Scallopini ( 8 cutlets )
* 1/4 cup all-purpose flour
* 1 large red bell pepper, chopped
* 1 yellow onion, chopped
* 8 ounces cremini mushrooms, sliced
* 3 garlic cloves, minced
* 3/4 dry white wine
* 1 ( 28 ounce ) can diced tomatoes with juice
* 3/4 cup vegan "chicken" broth ( try Better than Bouillon ) or vegetable broth
* 3 Tb capers
* 1 1/2 tsp dried oregano
* 1/4 cup coarsely chopped fresh basil

1. Lightly sprinkle the chick’n cutlets with flour.

2. In a large heavy saute pan, heat the oil over a medium high flame. Add the chick’n pieces to the pan and saute until browned, about 2-3 minutes per side. If all of it does not fit in the pan, saute them in small batches.

3. Transfer the chick’n to a plate and set aside.

4. Add the bell pepper, onion, mushrooms, garlic to the same pan and saute over medium heat until the onion and mushrooms are tender, about 5 minutes. Season with salt and pepper. (Mushrooms not pictured because I totally forgot about them and had to add them later.)

5. Add the wine and simmer until reduce by half, about 3 minutes.

6. Add the tomatoes with their juice, broth, capers and oregano. Bring the sauce to a simmer and simmer over medium-low heat for 15 minutes.

To Serve - Place two cutlets on a plate and spoon the sauce over. Sprinkle with fresh basil. If you wish, chick’n cacciatore also goes great served over whole wheat spaghetti noodles.


  1. Looks delicious, I use these chicken cutlets all the time.

  2. The cacciatore looks good. I'm on the fence with Gardein, I actually used the same cutlets in tikka masala last night, and I enjoyed the sauce much more than the cutlets.

  3. What a nice dinner. I've tried Gardein once and didn't care for it. I'll have to try it again. Thanks for the recipe1

  4. Hey Jacklyn! I've never tried Gardein's Chick'n. That's interesting that one can treat it just like regular chicken...
    Ooh, and your cacciatore looks wonderful! I love meals like that:)

  5. That is a beautiful plate of food. I haven't tried the Chick'n Gardein yet; looks like a great way to use them.

  6. Hi! I love the scaloppine( with seitan^__^)!!! I discover your blog right now and I like it!!! I'm Vegan and I have a blog…come in and leave me your review about it! Bye ^__^

  7. I just bought these on Sunday for the first time and was very impressed! I made seasoned mine cajun and it was delicious! Looks great! :)

  8. I haven't had Cacciatore since I was kid - that may have to change. Your version looks fantastic!

  9. This was one of my fave dishes growing up!! Now I can have it vegan style, yay! Thanks!

  10. Looks very yummy! I'll have to make sure to check your blog more often for recipes!

  11. Yum, that's one of the few Gardein products I haven't tried yet, I'll have to pick some up soon!