{"id":9715,"date":"2014-02-22T14:45:00","date_gmt":"2014-02-22T21:45:00","guid":{"rendered":"http:\/\/cooking-outdoors.com\/?p=9715"},"modified":"2014-07-01T18:54:30","modified_gmt":"2014-07-02T01:54:30","slug":"orange-olive-chicken-scaloppine-recipe","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/orange-olive-chicken-scaloppine-recipe\/","title":{"rendered":"Orange-Olive Chicken Scaloppine Recipe"},"content":{"rendered":"

Orange-Olive Chicken Scaloppine Recipe | Cast iron skillet cooking<\/h2>\n

 <\/p>\n

Another great recipe packed with unique but complimenting flavors cooking in a cast iron skillet, outdoors, of course! This recipe is from the “Great Food Great Beer” Cookbook and was cooked outdoors with a 12″ Cast iron skillet and the Camp Chef Big Gas Grill.<\/p>\n

 <\/p>\n

How to make Orange-Olive Chicken Scaloppine<\/h2>\n

\u00a0\"Orange-Olive<\/a><\/p>\n

Ingredients<\/strong><\/p>\n

4 boneless, chicken breast halves (about 6 ounces each)<\/p>\n

Salt and freshly ground black pepper<\/p>\n

1 cup buttermilk<\/p>\n

1\/2 cup all-purpose flour<\/p>\n

5 teaspoons olive oil<\/p>\n

1\/3 cup slivered almonds or pinenuts<\/p>\n

1\/4 cup chopped shallots<\/p>\n

1\/2 cup chicken stock<\/p>\n

1 teaspoon grated orange zest<\/p>\n

1\/2 cup fresh orange juice<\/p>\n

1\/4 cup pitted Kalamata olives<\/p>\n

1 tablespoon chopped fresh flat leaf parsley<\/p>\n

Orange wedges<\/p><\/blockquote>\n

\u00a0\"Adding<\/a><\/p>\n

Rinse the chicken breast and pat dry with paper towels.<\/p>\n

Place each piece between two sheets of waxed paper.<\/p>\n

Using a rolling pin for the flat side of a meat mallet, lightly pound each breast until about 1\/4 inch thick.<\/p>\n

Sprinkle both sides of the chicken with salt and pepper.<\/p>\n

Place the chicken in a large Zip-top plastic bag, pour in the buttermilk, and seal the bag.<\/p>\n

Marinate in the refrigerator for two hours, turning the bag occasionally.<\/p><\/blockquote>\n

\"Floured<\/a><\/p>\n

Remove the chicken from the bag and discard the marinade.<\/p>\n

Pat the chicken dry with paper towels.<\/p>\n

Spread the flower in a shallow bowl and dredge chicken in the flour, shaking off any excess.<\/p><\/blockquote>\n

\"Browning<\/a><\/p>\n

In a large skillet, heat 3 teaspoons of olive oil over medium-high heat.<\/p>\n

Add the chicken and cook, turning once, until opaque throughout (cut to test), about three minutes on each side.<\/p>\n

Transfer the chicken to a serving platter and keep warm.<\/p><\/blockquote>\n

\"Roasting<\/a><\/p>\n

In the same pan, heat another one teaspoon of olive oil over medium heat.<\/p>\n

Add the nuts, stirring until golden, 30 seconds to 1 minute.<\/p>\n

Using a slotted spoon, transfer the nuts to the plate and set aside.<\/p><\/blockquote>\n

\u00a0\"Adding<\/a><\/p>\n

In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat.<\/p>\n

Add the shallots, stirring until softened, about two minutes.<\/p>\n

Add the stock, orange zest, orange juice, and olives, stirring until the mixture is boiling.<\/p>\n

Continue to boil, stirring occasionally, until the liquid is slightly reduced, 1 to 1 1\/2 minutes.<\/p><\/blockquote>\n

\"Orange-Olive<\/a><\/p>\n

Spoon the sauce over the chicken.<\/p>\n

Sprinkle with the nuts and parsley.<\/p>\n

Season to taste with salt and pepper.<\/p>\n

Garnish with the orange wedges and serve.<\/p>\n

Makes 4 servings<\/p>\n

 <\/p><\/blockquote>\n

\t\n
Orange-Olive Chicken Scaloppine Recipe | Cast Iron Skillet<\/div>\n
<\/div>\n
Recipe Type<\/span>: Cast iron skillet recipe<\/span><\/div>\n
Author: Great Food Great Beer, The Anheuser-Busch Cookbook<\/span><\/div>\n
Serves: 4<\/span><\/div>\n
Another great recipe packed with unique but complimenting flavors cooking in a cast iron skillet, outdoors, of course! This recipe is from the \u201cGreat Food Great Beer\u201d Cookbook and was cooked outdoors with a 12\u2033 Cast iron skillet and the Camp Chef Big Gas Grill.<\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 4 boneless, chicken breast halves (about 6 ounces each)<\/li>\n
  • Salt and freshly ground black pepper<\/li>\n
  • 1 cup buttermilk<\/li>\n
  • 1\/2 cup all-purpose flour<\/li>\n
  • 5 teaspoons olive oil<\/li>\n
  • 1\/3 cup slivered almonds or pinenuts<\/li>\n
  • 1\/4 cup chopped shallots<\/li>\n
  • 1\/2 cup chicken stock<\/li>\n
  • 1 teaspoon grated orange zest<\/li>\n
  • 1\/2 cup fresh orange juice<\/li>\n
  • 1\/4 cup pitted Kalamata olives<\/li>\n
  • 1 tablespoon chopped fresh flat leaf parsley<\/li>\n
  • Orange wedges<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Rinse the chicken breast and pat dry with paper towels.<\/li>\n
    2. Place each piece between two sheets of waxed paper.<\/li>\n
    3. Using a rolling pin for the flat side of a meat mallet, lightly pound each breast until about 1\/4 inch thick.<\/li>\n
    4. Sprinkle both sides of the chicken with salt and pepper.<\/li>\n
    5. Place the chicken in a large Zip-top plastic bag, pour in the buttermilk, and seal the bag.<\/li>\n
    6. Marinate in the refrigerator for two hours, turning the bag occasionally.<\/li>\n
    7. Spoon the sauce over the chicken.<\/li>\n
    8. Remove the chicken from the bag and discard the marinade.<\/li>\n
    9. Pat the chicken dry with paper towels.<\/li>\n
    10. Spread the flower in a shallow bowl and dredge chicken in the flour, shaking off any excess.<\/li>\n
    11. In a large skillet, heat 3 teaspoons of olive oil over medium-high heat.<\/li>\n
    12. Add the chicken and cook, turning once, until opaque throughout (cut to test), About three minutes on each side.<\/li>\n
    13. Transfer the chicken to a serving platter and keep warm.<\/li>\n
    14. In the same pan, heat another one teaspoon of olive oil over medium heat.<\/li>\n
    15. Add the nuts, stirring until golden, 30 seconds to 1 minute.<\/li>\n
    16. Using a slotted spoon, transfer the nuts to the plate and set aside.<\/li>\n
    17. In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat.<\/li>\n
    18. Add the shallots, stirring until softened, about two minutes.<\/li>\n
    19. Add the stock, orange zest, orange juice, and olives, stirring until the mixture is boiling.<\/li>\n
    20. Continue to boil, stirring occasionally, until the liquid is slightly reduced, 1 to 1 1\/2 minutes.<\/li>\n
    21. Sprinkle with the nuts and parsley.<\/li>\n
    22. Season to taste with salt and pepper.<\/li>\n
    23. Garnish with the orange wedges and serve.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.2.2265<\/div>\n<\/div>\n

       <\/p>\n

       <\/p>\n

      Recipe courtesy of \u201cGreat Food Great Beer, The Anheuser-Busch Cookbook\u201d<\/div>\n
      Recipe courtesy of \u201cGreat Food Great Beer, The Anheuser-Busch Cookbook\u201d – See more at: http:\/\/cooking-outdoors.com\/page\/2#sthash.rX65fwxJ.dpuf<\/div>\n","protected":false},"excerpt":{"rendered":"

      Orange-Olive Chicken Scaloppine Recipe | Cast iron skillet cooking   Another great recipe packed with unique but complimenting flavors cooking in a cast iron skillet, outdoors, of course! This recipe is from the “Great Food Great Beer” Cookbook and was cooked outdoors with a 12″ Cast iron skillet and the Camp Chef Big Gas Grill. […]<\/p>\n","protected":false},"author":1,"featured_media":9725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[343,285],"tags":[3685,3684,2199,3686,2998],"class_list":["post-9715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cast-iron-cooking-recipes-tips-and-techniques","category-cooking-outdoors-poultry-recipes-tips-and-techniques","tag-cast-iron-skilet-recipe","tag-chicken-scaloppine-recipe","tag-cooking-outside","tag-easy-chicken-recipe","tag-outdoor-cooking-recipe","course-cast-iron-skillet-recipe-2"],"yoast_head":"\nHow 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This Tuscan Chicken Cast Iron Skillet Recipe is a real winner, perfect for the grill and easy enough to make while camping, and uses easy to find ingredients. Of course it is very flexible if you want to\u2026","rel":"","context":"In "Cast Iron Cooking"","block_context":{"text":"Cast Iron Cooking","link":"https:\/\/cooking-outdoors.com\/category\/cast-iron-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Tuscan Chicken Cast Iron Skillet Recipe | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/04\/Tuscan-Chicken-Cast-Iron-Skillet-Recipe.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/04\/Tuscan-Chicken-Cast-Iron-Skillet-Recipe.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/04\/Tuscan-Chicken-Cast-Iron-Skillet-Recipe.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22723,"url":"https:\/\/cooking-outdoors.com\/grill-whole-chicken-cast-iron-skillet-recipe\/","url_meta":{"origin":9715,"position":1},"title":"How to Grill a Whole Chicken | Cast Iron Skillet Recipe","author":"Gary House","date":"May 2, 2016","format":false,"excerpt":"The simplicity of grilling always amazes me. It is often quick, easy, always delicious, assuming that you didn't burn it, you feel accomplished when serving a meal to your family. I personally like to grill because it gets me out of the house, inspires \u00a0creativity and brings me a sense\u2026","rel":"","context":"In "Cast Iron Cooking"","block_context":{"text":"Cast Iron Cooking","link":"https:\/\/cooking-outdoors.com\/category\/cast-iron-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Whole chicken cooked in a cast iron skillet on the grill | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/05\/Whole-chicken-cooked-in-a-cast-iron-skillet-on-the-grill.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/05\/Whole-chicken-cooked-in-a-cast-iron-skillet-on-the-grill.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/05\/Whole-chicken-cooked-in-a-cast-iron-skillet-on-the-grill.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":10006,"url":"https:\/\/cooking-outdoors.com\/creamy-cajun-chicken-skillet-recipe\/","url_meta":{"origin":9715,"position":2},"title":"Creamy Cajun Chicken Skillet Recipe","author":"Gary House","date":"April 12, 2014","format":false,"excerpt":"Creamy Cajun Chicken Skillet Recipe \u00a0 Creamy, spicy, full of tender chicken, onions, mushrooms and red bell peppers, cooked outdoors in a cast iron skillet on the New Camp Chef Somerset III Patio Stove! A perfect combination of outdoor cooking magic! I paired mine Creamy Cajun Chicken Skillet recipe with\u2026","rel":"","context":"In "Cast Iron Cooking"","block_context":{"text":"Cast Iron Cooking","link":"https:\/\/cooking-outdoors.com\/category\/cast-iron-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Creamy Cajun Chicken Skillet Recipe","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Creamy-Cajun-Chicken-Skillet-Recipe1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Creamy-Cajun-Chicken-Skillet-Recipe1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Creamy-Cajun-Chicken-Skillet-Recipe1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Creamy-Cajun-Chicken-Skillet-Recipe1.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":3495,"url":"https:\/\/cooking-outdoors.com\/easy-grilled-skillet-stuffing-recipe\/","url_meta":{"origin":9715,"position":3},"title":"Easy Grilled Skillet Stuffing Recipe","author":"Gary House","date":"April 16, 2012","format":false,"excerpt":"Easy Grilled Skillet Stuffing Recipe How do you make stuffing quick and easy? Well, you go out and buy a box of stuffing, boil some water, butter, spice packet, then and the dried bread chunks, 10 minutes later and your stuffing will be finished, right? Well not so fast, what\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Easy Grilled Skillet Stuffing Recipe","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7058\/6902399776_ba1cee7db3_z_d.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7058\/6902399776_ba1cee7db3_z_d.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/farm8.staticflickr.com\/7058\/6902399776_ba1cee7db3_z_d.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":7321,"url":"https:\/\/cooking-outdoors.com\/peppery-chicken-and-asparagus-skillet-recipe-video\/","url_meta":{"origin":9715,"position":4},"title":"Peppery Chicken and Asparagus Skillet Recipe Video","author":"Gary House","date":"December 13, 2013","format":"video","excerpt":"Peppery Chicken and Asparagus Skillet Recipe Video Peppery Chicken and Asparagus cooked in a Cast Iron Skillet! The perfect recipe for any grill, we are using the 21 inch kettle grill and a 12\u201d cast iron skillet to cook today's Peppery Chicken and Asparagus recipe. How to make Peppery Chicken\u2026","rel":"","context":"In "Cast Iron Cooking"","block_context":{"text":"Cast Iron Cooking","link":"https:\/\/cooking-outdoors.com\/category\/cast-iron-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Peppery Chicken and Asparagus Skillet Recipe","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Peppery-Chicken-and-Asparagus-Skillet-Recipe-300x168.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":6703,"url":"https:\/\/cooking-outdoors.com\/skillet-chicken-casserole-recipe\/","url_meta":{"origin":9715,"position":5},"title":"Skillet Chicken Casserole Recipe","author":"Gary House","date":"October 4, 2013","format":false,"excerpt":"Skillet Chicken Casserole Recipe This is the time of year for comfort food!I have never looked to see if this is a common recipe or an old recipe, heck I don't even know if it has a proper name, we just call it Skillet Chicken Casserole. Originally I made this\u2026","rel":"","context":"In "Cast Iron Cooking"","block_context":{"text":"Cast Iron Cooking","link":"https:\/\/cooking-outdoors.com\/category\/cast-iron-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Cast Iron Skillet Chicken Casserole","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/10\/Cast-Iron-Skillet-Chicken-Casserole6.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/10\/Cast-Iron-Skillet-Chicken-Casserole6.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/10\/Cast-Iron-Skillet-Chicken-Casserole6.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/10\/Cast-Iron-Skillet-Chicken-Casserole6.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/9715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=9715"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/9715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/9725"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=9715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=9715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=9715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}