Lemon Chick’n Scallopperoni – Thanks Gardein!

If you’ve never tried Gardein goodness, you, my friend, are missing out! I’d like to think that Artie and I are Gardeinnoiseurs, having made so many dishes with their products ranging from their Crispy Chickn Tenders to their Stuffed Turk’y in a variety of ways from pasta dishes to salads. Nothing has disappointed. So, weren’t we happy kiddos when Gardein contacted us to ask if we would be willing to come up with some recipes for their products (Thanks Kristen!).

If you know us, you know we’re not simple. We definitely go to task to create a recipe that we would be sure to use ourselves over and over again. We like to play with our food and put together some unique combos. We also like to make full use of what we have in our fridge and cabinets. With that said, the opportunity to develop a recipe for Gardein is awesome.
One of our favorite products by Gardein is the Chick’n Scallopini. They are perfect for any dish replacing chicken breasts. With 4 fillets per pack, you easily have a meal for the entire family. Taking a pack of the scallopini, I decided to make a “chicken” dish inspired by pasta carbonara meets chicken scallopini. Using vegan pepperoni, onions, peppers and some lemon, I tried to put together something that had a bit of a kick yet was mild on the palate (Here, I go, trying to be fancy). The end result turned into what Artie and I now have called “Lemon Chick’n Scallopperoni” served over rice with a side of steamed asparagus. 
Lemon Chick’n Scallopperoni
Source: Mac Acting Like an Executive Chef
Serves 4
  • 2 Tbsp. olive oil, plus 1 Tbsp.
  • 2 garlic cloves, minced
  • 1 medium onion, halved and sliced
  • 1 medium bell pepper, sliced lengthwise
  • 1 pkg Gardein Chick’n Scallopini 
  • 8-10 slices of vegan pepperoni, finely chopped
  • Juice of one lemon, divided
  • 1 Tbsp. vegan butter/margarine
  • 1/2 c. soy creamer
  • Salt and pepper to taste
  • Lemon slices for garnish, optional
  1. In a small saucepan, heat 1 Tbsp. of oil. When hot, add onions and saute until onions begin to sweat, then add pepper slices. Lower heat and cook for about 10 minutes or until pepper slices are tender. Set aside when done
  2. While onions and peppers are cooking, heat 2 Tbsp of olive oil in a separate large saucepan. When hot, add garlic and saute until browned
  3. Add chick’n to pan, squeeze in half of the lemon juice and cook for 5 minutes. Turn over and a cook for another 5 minutes. Remove from saucepan
  4. Add chopped pepperoni, vegan butter, soy creamer, remaining lemon juice, salt and pepper to pan, and stir well until well combined, bringing to quick boil. Lower heat and return chick’n back to pan and cook for about 3-5 minutes
  5. On top of rice or pasta, add peppers and onions, then top with the chick’n. Drizzle leftover cream sauce. Garnish with lemon slices

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