CHICKEN BREAST ALA ESCAROLE
Make and share this Chicken Breast Ala Escarole recipe from Food.com.
Provided by Marie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together crumbs, garlic and Parmesan cheese and set aside.
- Pound chicken breast lightly to even out thickness (not too thin).
- Dip chicken in egg, then in flour.
- Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
- Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
- Add remaining escarole and bread crumbs.
- Pour in broth, then drizzle with remaining olive oil.
- Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
CHICKEN SCHNITZEL WITH SAUTEED APPLES AND ESCAROLE
For this perfectly autumn meal, juicy and crisp panko-coated chicken cutlets are served topped with a warm salad of bitter escarole and tart Granny Smith apples. If you prefer, kale can be substituted for the escarole.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
- In a shallow dish, beat the eggs. Spread the flour and panko in 2 separate shallow dishes. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge in the panko, pressing lightly to help it adhere; transfer to a plate.
- In a large skillet, heat ¼ inch of canola oil until shimmering. In batches if necessary, fry the cutlets in a single layer over medium-high heat, flipping once, until golden and cooked through, about 6 minutes total. Transfer to the prepared baking sheet to drain, then transfer to the oven to keep warm.
- In another large skillet, melt the butter in the olive oil. Add the apple and onion and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned and the apple is almost tender, about 3 minutes. Add the escarole and cook, stirring, until just starting to wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper. Serve with the cutlets.
CHICKEN WITH WHITE BEANS AND ESCAROLE
This dish has a true Tuscan flavor. Easy to make and delicious enough to impress your best company. Goes great with a salad and some crusty bread.
Provided by neona503
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
- - wash chicken and pat dry. salt and pepper chicken on both sides.
- - heat olive oil in large saute pan until shimmering.
- - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
- - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
- - add chopped escarole to onion mixture and saute until wilted, about three minutes.
- - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
- - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
- - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
- - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.
Nutrition Facts : Calories 671.7, Fat 23.4, SaturatedFat 6, Cholesterol 144.6, Sodium 197.4, Carbohydrate 76.1, Fiber 8.7, Sugar 3.3, Protein 34.6
CHICKEN-LEG CONFIT WITH POTATOES AND ESCAROLE
Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.
Provided by Alison Roman
Number Of Ingredients 10
Steps:
- Preheat oven to 275°F. Season chicken legs with salt and pepper on both sides and nestle into a 1 1/2-quart baking dish. Arrange shallots, garlic, and 6 thyme sprigs around chicken and pour oil over. Bake until chicken is cooked through and tender and shallots and garlic have started to caramelize, 2-2 1/2 hours.
- Meanwhile, cook potatoes in a medium pot of boiling salted water until tender, 15-20 minutes. Drain and set aside.
- Remove chicken from oven. Pour off infused oil, reserving 5 tablespoons (save remaining oil for another use). Heat 2 tablespoons infused oil in a large skillet over medium-high. Carefully transfer chicken to skillet, arranging skin side down. Cook, undisturbed, until skin is golden brown and crisp, about 5 minutes. Return chicken to dish, placing skin side up.
- Heat 2 tablespoons infused oil in same skillet (no need to wipe it out) and add potatoes and remaining 2 thyme sprigs. Using the back of a wooden spoon or spatula, lightly crush potatoes to flatten slightly. Season with salt and pepper and cook, tossing occasionally, until potatoes are well browned and crisp on all sides (some pieces will fall off and get extra-brown; you want this!), 8-10 minutes. Transfer to a medium bowl.
- Toss escarole in another medium bowl with lemon zest, lemon juice, and 1 tablespoon infused oil; season with salt and pepper.
- Serve chicken in baking dish (with all those shallots and garlic) with escarole and potatoes alongside.
- Do Ahead
- Chicken can be cooked (but not crisped) 2 days ahead; reheat in low oven before crisping. Potatoes can be boiled 2 days ahead; cover and chill.
BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES
Provided by Kay Rentschler
Categories dinner, weekday, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
- Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
- Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
- Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE RECIPE - (4.7/5)
Provided by garciamoss
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10-12 minutes. Turn and cook until cooked through, 5-8 minutes longer. Transfer to a plate; reserve skillet. Wipe out skillet and heat remaining 3 Tbsp. oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper. Combine cilantro, lemon juice, and 2 Tbsp. garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.
GRILLED CHICKEN AND ESCAROLE SANDWICH WITH WHITE-BEAN SPREAD
For a midday pick-me-up, indulge in a well-stacked sandwich. Grilledchicken andgarlicky white-bean spread supply protein, while escarole adds folate. Multigrain bread helps sustain energy (the soft white variety can make energy flag).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Whisk together oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
- Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover, and set aside
- Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside.
- Toast bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
Nutrition Facts : Calories 409 g, Cholesterol 49 g, Fat 13 g, Fiber 6 g, Protein 29 g, Sodium 541 g
CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Provided by Alison Roman
Categories Bon Appétit Chicken Escarole Bacon Kid-Friendly Dinner Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
- Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
- Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.
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- 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.
- 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.
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4.5/5 (4)Calories 294 per servingTotal Time 25 mins
- In a large bowl combine escarole and fennel; set aside. Season chicken with salt and black pepper. In an extra-large skillet heat 2 Tbsp. of the olive oil over medium-high heat. Add half the chicken to skillet; cook 4 minutes or until browned and no longer pink, turning once. Transfer to a plate; cover with foil to keep warm. Repeat with remaining chicken.
- For dressing: Add shallot to skillet. Cook and stir 30 seconds. Add vinegar; stir until evaporated, scraping up any browned bits. Pour 1/2 cup water into skillet; cook, uncovered, 2 minutes or until reduced by about half. Remove from heat. Whisk in mustard and remaining 2 Tbsp. olive oil. Pour 3 Tbsp. dressing over escarole and fennel, tossing lightly. Season with salt and black pepper.
- Stir any accumulated juices from chicken into dressing in skillet. Serve with chicken and escarole mixture.
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