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April 04, 2014

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FOODIE Friday is HERE!

Foodie Friday

We are officially declaring every Friday in April as FOODIE FRIDAY!  We'll bring you a yummy recipe offered by Shazzy friends and fam, that is healthy and like Shazzy Fitness, makes you feel good on the inside :)

Our first recipe comes from brother Antonio Terry, who recently created this chicken masterpiece that I promise will make your tummy happy!

Please enjoy :)
Kristy Signature

Chicken Scallopini

Makes 4 servings

Baked potatoes
  • 4-6 chicken breast cutlets (24 oz. total) pounded flat
  • 1 medium lemon (cut in half, juiced [set to the side], and seeded)
  • 1 tbsp. capers
  • 1 large garlic clove diced
  • 1 medium shallot diced
  • 3/4 cup white wine
  • 1 tsp cornstarch
  • 1 lb. small red potatoes
  • 1.5 tbsp. of Kosher salt
  • 2 long sprigs of fresh rosemary
  • Salt & pepper for seasoning
  • Non-stick cooking spray

Wash red potatoes and cut into quarters. Place potato quarters in a bowl.  Dissolve Kosher salt in 4 cups of water. Pour over potatoes until completely submerged (add additional water if needed).  

Let potatoes soak for at least 30 minutes.  Preheat oven to 425 degrees.  Drain potatoes.  Pull leaves off of the rosemary sprigs and chop very fine.

Place the potatoes back into the bowl, spray thoroughly with non-stick cooking spray, and toss them with the chopped rosemary. Bake on a cookie sheet for 30 minutes or until potatoes are fork tender.

Cooking Chicken

Heat a large skillet to high heat. Sprinkle salt and pepper on both sides of pounded chicken cutlets.

Spray skillet with non-stick cooking spray and immediately start browning the cutlets on both sides.

Remove the cutlets from the skillet. Reduce the heat to medium and spray skillet again with non-stick spray.

Add shallots, garlic, capers and lemon halves. Saute until shallots start to turn translucent (make sure not to burn the garlic). Add the white wine.

Dissolve the cornstarch in the reserved lemon juice then add to skillet. Stir the sauce until all liquids are incorporated. Place cutlets back in the skillet, cover with lid, and reduce heat to low.

Cook on low for 15 minutes. Pay attention to the thickness of the sauce, add additional wine if needed.

Serve Scaloppini with roasted potatoes and suggested greens: roasted brussel sprouts, garden salad, braised green beans

Scaloppini ~209 calories, 34.7g protein, 4g carb., and 3g of fat per serving
Red potatoes ~ 82 calories, 2g protein, 18g carb, and less than 1g fat per serving
 

Got a healthy recipe you want to share? 
Send us your yummiest recipes plus one picture to recipes at shazzyfitness dot com and we just might post it :)

Antonio Terry

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Antonio Terry has 20+ years of technical and management experience in the electric utility industry. With a passion for food, he loves to travel the world sampling its diverse cuisine. He spends much of his spare time indulging in 3 hobbies: cooking, exercising, and restoring his hotrod. He loves the Lord, his wife, and his two Chihuahuas.

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Kristy McCarley


Kristy McCarley


1 Comment

Bentina Terry
Bentina Terry

April 04, 2014

It was so good! I am so lucky to get Antonio’s home cooked masterpieces!

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