s SKILLET CHICKEN WITH ESCAROLE AND PECORINO ***
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s SKILLET CHICKEN WITH ESCAROLE AND PECORINO ***
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Ingredients
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Instructions *** 6-12-16 good but nothing special *** Escarole is amped up with a salty kick from fish sauce and pecorino and is brightened with sweet, crunchy carrots. Yield: Serves 4 (serving size: 1 cutlet, 3/4 cup escarole, 1 tablespoon carrot, and 2 tablespoons cheese) Nutritional Information Calories 258 Fat 13.2 g Satfat 2.6 g Monofat 7.8 g Polyfat 1.6 g Protein 27 g Carbohydrate 7 g Fiber 4 g Cholesterol 75 mg Iron 2 mg Sodium 639 mg Calcium 122 mg Sugars 1 g Est. Added Sugars 0 g Search for Recipes by Nutrition Data Print Recipe Save Recipe Add to Shopping List Ingredients 1 pound escarole, cut into wide ribbons 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 4 (4-ounce) chicken breast cutlets 3/8 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 large garlic cloves, crushed 1/4 teaspoon crushed red pepper 1/2 medium red onion, thinly sliced 2 teaspoons fish sauce 1/4 cup julienne-cut carrot 1/2 ounce pecorino Romano cheese, shaved Preparation 1. Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain. 2. Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate. 3. Reduce heat. Add remaining 2 tablespoons oil and garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce. Divide chicken among 4 plates; top with escarole, carrot, and cheese. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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