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Ingredients:

8 chicken cutlets  (thin slices)

1 cup of broccoli (boiled for 5 minutes and drained well)

1 red bell pepper (sliced and seeds removed)

1 yellow bell pepper (sliced and seeds removed)

1 small onion (sliced)

1 cup of black olives (without pits)

 1 cup of bread crumbs

2 egg whites beaten

2 cloves of garlic (chopped)

olive oil

4 tbs. balsamic vinegar

salt and pepper

Directions:

1. Mix cutlets in egg whites and then in bread crumbs. Coat each side well with crumbs.

2. In a large skillet, add 2 tbs. of olive oil. Heat oil and fry cutlets on both sides until browned. (remove and let dry on paper towels.

3. In another skillet, add 2 tbs. of olive oil. Brown garlic and add broccoli, peppers and red onion. Cook for 5 minutes. Add black olives, and a pinch of salt and pepper. Stir well.

4. Once cooled, cut chicken cutlets into strips.

5. In a large baking dish add chicken cutlets and vegetables. 

6. In a small bowl add 1 tbs. of olive oil and 4 tbs. of balsamic vinegar. Mix well. Pour over chicken and vegetables.

7. Bake in oven for 10 minutes and serve hot.

 
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