Chicken Breast Ala Escarole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN BREAST ALA ESCAROLE



Chicken Breast Ala Escarole image

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

1/2 cup Italian seasoned breadcrumbs
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1 lb boneless skinless chicken breast
1 egg, beaten lightly
1/4 cup flour
4 tablespoons olive oil
1 bunch escarole, washed and coarsely chopped
1 cup chicken broth

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



Chicken Schnitzel with Sauteed Apples and Escarole image

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

1 cup all-purpose flour
2 large eggs
2 ½ cups panko
Four 4-to-5-ounce thin boneless skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces
1 small red onion, halved and thinly sliced
One 10-ounce head of escarole, outer leaves discarded, inner leaves torn into bite-size pieces
3 tablespoons apple cider vinegar

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.

SKILLET CHICKEN WITH ESCAROLE



Skillet Chicken with Escarole image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 large head escarole
4 cloves garlic
4 sprigs thyme
1 cup low-sodium chicken broth
3 tablespoons capers in brine, drained
1 tablespoon unsalted butter
Juice of 1/2 lemon
Chopped fresh parsley, for topping

Steps:

  • Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
  • Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
  • Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
  • Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.

BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES



Braised Chicken With Escarole And Sicilian Olives image

Provided by Kay Rentschler

Categories     dinner, weekday, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

8 chicken thighs with bone
Fine sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
8 large garlic cloves, sliced (1/4 cup)
2 large shallots, sliced (1/2 cup)
1 1/2 tablespoons fresh minced thyme
1 1/2 tablespoons fresh minced rosemary
3 tablespoons white wine
1/2 cup chicken broth
1/2 cup jumbo pitted Sicilian olives, quartered
1 large or 2 small heads escarole, separated into individual leaves
Juice of 1/2 lemon
4 tablespoons cold butter, cut into pieces

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



Crispy Chicken Breasts with Chermoula and Escarole image

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.

Provided by Alison Roman

Categories     Salad     Chicken     Quick & Easy     Low Cal     Dinner     Lunch     Escarole     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 pounds)
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
1 teaspoon coriander seeds, chopped
1 teaspoon cumin seeds, chopped
1/2 teaspoon hot smoked paprika
1 medium shallot, sliced into rings
1/2 cup fresh cilantro leaves with tender stems
2 tablespoons (or more) fresh lemon juice
1/2 head escarole, torn into pieces

Steps:

  • Heat 1 tablespoon 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 tablespoons 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 tablespoons 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.

CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE RECIPE - (4.7/5)



Crispy Chicken Breasts with Chermoula and Escarole Recipe - (4.7/5) image

Provided by garciamoss

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 lb.)
Kosher salt and freshly ground black pepper
2 cloves garlic finely chopped
1 teaspoon coriander seeds, chopped
1 teaspoon cumin seeds, chopped
1/2 teaspoon hot smoked paprika
1 medium shallot, sliced into rings
1/2 cup fresh cilantro leaves with tender stems
2 tablespoons (or more) fresh lemon juice
1/2 head escarole, torn into pieces

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.

CHICKEN A LA ORANGE



Chicken A La Orange image

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Provided by SKEHLER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

Steps:

  • In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
  • Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g

CHICKEN BREASTS ALA GRECQUE



Chicken Breasts Ala Grecque image

Very flavorful and quick turn to an old favorite, boneless chicken breasts. The difference is the addition of grated lemon rind, vermouth and yogurt, and of course a splash of cinnamon. This is from a newspaper food column that's older than dirt.

Provided by MNLisaB

Categories     Stew

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces boneless chicken breasts
1 teaspoon fresh grated fresh lemon rind
1/4 cup vermouth
1/2 teaspoon ground cinnamon
1/4 cup chicken broth, plus
1 tablespoon chicken broth
1 tablespoon cornstarch
1/2 cup plain yogurt
salt, to taste
fresh ground pepper

Steps:

  • Heat a medium nonstick skillet until very hot, then reduce heat to medium.
  • Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
  • Add the minced garlic and stir.
  • Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
  • Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
  • Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
  • Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
  • Stir this into the pan, along with the yogurt and stir to mix well.
  • Season with salt and freshly ground pepper.

Nutrition Facts : Calories 342.8, Fat 19.5, SaturatedFat 5.3, Cholesterol 80.5, Sodium 220.8, Carbohydrate 13.8, Fiber 1.3, Sugar 5.4, Protein 27.3

PAN-ROASTED HALF BONELESS CHICKEN WITH SAUTéED ESCAROLE



Pan-Roasted Half Boneless Chicken with Sautéed Escarole image

This is one of those dishes where patronizing a local butcher, instead of a chain grocery store, will mean success. To halve and bone a couple of chickens is not an easy task, so leave this to the experts. Be specific with your butcher: request boneless chicken halves, meaning the first joint of the wing is clipped off and the only bone in the bird is the one that attaches the lower part of the wing to the breast, also known as an "airline." As an alternative, buy boneless chicken parts. There aren't a lot of ingredients to this dish; it really is all about the quality of chicken and a couple of well-seasoned cast-iron skillets. To get the super crispy skin, it is imperative that the chicken lies flat in the pan. Serve this with Roasted Garlic Mashed Potatoes (page 193) for a perfect Sunday supper.

Yield serves 4

Number Of Ingredients 10

Two 3-pound chickens, halved and boned, skin on, or 3 pounds boneless chicken
parts, skin on, preferably free-range
Kosher salt and freshly ground black pepper
1/4 cup canola oil
2 heads escarole (about 1 1/2 pounds; see Note, page 106)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 450°F.
  • Place two cast-iron or heavy-bottomed ovenproof skillets over high heat; cast iron will yield a crispier skin. Season the chickens generously with salt and pepper; you should see the seasoning on the meat. Coat each pan with 2 tablespoons of canola oil. Once the oil is shimmering, lay the chicken halves in the pans, skin side down. It's super important to make sure the chicken lies flat and all of the skin is in contact with the pan. Cook until the skin starts to brown, 3 to 5 minutes. Do not move the chicken or the skin will tear. Transfer the pans to the oven and roast until the juices run clear when the meat is pierced with a knife, about 20 minutes.
  • Meanwhile, cut the escarole lengthwise through the core and then crosswise into 1/2-inch-wide strips. Put the escarole in a large bowl of water. Swish the water around; sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put it on a kitchen towel to dry; you should have about 5 quarts of escarole. It might seem like a lot, but trust me, it cooks down dramatically.
  • Put a large pot or skillet over medium heat and coat with the olive oil. When the oil is shimmering, add the garlic and cook, stirring, until golden, about 30 seconds. Raise the heat to high and add several handfuls of the escarole, stirring to coat with the oil. Cook, stirring occasionally, until the escarole starts to wilt. When there is more room in the pan, add the rest of the escarole. Cook until most of the liquid is evaporated, about 5 minutes. Season with salt and pepper.
  • Transfer the chicken to a warm platter, skin side up. To make a quick pan sauce, pour out the excess fat from the pan drippings. Place the pans over two burners set on medium-high heat. Add 2 tablespoons wine to each pan. Using a wooden spoon, scrape up the brown bits stuck to the bottom of the pan. Add 1 tablespoon butter to each, stirring to melt, and sprinkle with parsley.
  • To serve, divide the escarole among 4 plates and lay half a roasted chicken on top, skin side up. Drizzle the pan sauce on top.

LEMON CHICKEN WITH POTATOES AND ESCAROLE



Lemon Chicken with Potatoes and Escarole image

Here's an easy sheet-pan diner just right for a busy weeknight. Juicy roasted chicken thighs, crispy potatoes, and wilted escarole make a cozy, delicious meal.

Provided by Lauryn Tyrell

Categories     Chicken Thigh Recipes

Time 1h15m

Number Of Ingredients 9

1 pound small Dutch or baby Yukon Gold potatoes, halved
Kosher salt and freshly ground pepper
1 lemon, scrubbed
3 tablespoons extra-virgin olive oil
2 tablespoons capers, rinsed and drained
2 pounds bone-in, skin-on chicken thighs (6 to 8)
1 small or medium red onion, cut into 1-inch wedges
6 ounces escarole, torn into bite-size pieces (5 to 6 cups)
Dijon mustard, for serving

Steps:

  • Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5 minutes; drain. Remove zest from lemon in long strips with a peeler, then use a sharp knife to slice strips into a fine julienne. Squeeze 3 tablespoons lemon juice into a bowl, whisk in oil and capers, and season with salt and pepper.
  • Season both sides of chicken with salt and pepper; arrange in an even layer on a rimmed baking sheet with onion and potatoes. Pour caper mixture over everything; toss to coat. Roast until chicken is golden brown and cooked through, 45 to 50 minutes; transfer to a plate.
  • Switch oven to broil and cook vegetables, stirring once, until juices have reduced slightly and vegetables are charred in places, about 5 minutes. Stir in julienned lemon zest and escarole; broil another 30 seconds. Serve with chicken and mustard.

More about "chicken breast ala escarole recipes"

CHICKEN MILANESE WITH ESCAROLE SALAD RECIPE | COOKING CHANNEL
Combine the hazelnuts, pecorino and parsley in a food processor; pulse until coarsely chopped. In a bowl, toss together the escarole, hazelnut mixture and some pickled red onions. Dress with some red onion pickling liquid and olive oil. Season with salt, and garnish with crispy prosciutto. For the chicken Milanese: Set up a standard breading ...
From cookingchanneltv.com


RECIPES WITH ESCAROLE AND CHICKEN - CREATE THE MOST AMAZING …
Quick Desserts With Canned Apple Pie Filling Pink And Blue Desserts Soup Recipes
From recipeshappy.com


ESCAROLE CHICKEN WITH TOMATO JAM MOZZARELLA - GALBANI CHEESE
To make the tomato jam: bring tomatoes and brown sugar to a boil in a small sauce pan. Reduce heat and simmer a few more minutes until it thickens and then set aside to cool down. Fill a medium pot 1/2 full with water and bring to a boil. Blanch the escarole, by cooking it for 3-4 minutes and strain. Add garlic, salt and pepper to escarole and ...
From galbanicheese.com


RECIPES WITH ESCAROLE AND CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
Heat basting oil in braising pan on MED-HIGH. Add shallots and garlic; cook, stirring, about 1 min, until soft but not browned. Add escarole; cook 2-3 min until wilted. Add cannellini beans and wine; cook 3-5 min, until liquid is reduced to about one-third. Add gravy; heat to 170-degree simmer.
From therecipes.info


CHICKEN BREASTS WITH HAM AND CHEESE ON ESCAROLE
Coat filled chicken breasts with flour mixture. In a 10-inch skillet over medium-high heat, in hot salad oil, cook filled chicken breasts until browned on both sides. Add water; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes, until chicken is fork -tender. When chicken is done, remove to platter; remove toothpicks; keep ...
From deliciousorchardsnj.com


CHICKEN ESCAROLE SOUP RECIPE! (ITALIAN WEDDING SOUP) - YOUTUBE
In this short video ALEXIA teaches you how to make Italian Wedding Soup with Escarole and little Meatballs!!! "Now that's Italian" #alexiafoodees #uhadmeatki...
From youtube.com


SKILLET CHICKEN WITH ESCAROLE AND PECORINO RECIPE | MYRECIPES
Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain. Advertisement. Step 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 …
From myrecipes.com


CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE RECIPE - BON …
2013-11-05 Season chicken with salt and pepper and cook, skin side down, until golden brown, 10–12 minutes. Turn and cook until cooked through, …
From bonappetit.com


CHICKEN BREAST ALA ESCAROLE RECIPE | CHAMPSDIET.COM
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes. Good food ideas, family meal recipes. Skip to content
From champsdiet.com


12 ESCAROLE RECIPES THAT EVERYONE WILL LOVE | ALLRECIPES
2021-09-15 10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor Lemon juice adds bright flavor to these comforting chicken soups. In this collection of our best lemon chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant ...
From allrecipes.com


BEST COOKING BREADCRUMB RECIPES: CHICKEN BREAST ALA ESCAROLE
1 lb boneless skinless chicken breast ; 1 egg, beaten lightly ; 1/4 cup flour ; 4 tablespoons olive oil ; 1 bunch escarole, washed and coarsely chopped ; 1 cup chicken broth ; Recipe. 1 mix together crumbs, garlic and parmesan cheese and set aside. 2 pound chicken breast lightly to even out thickness (not too thin). 3 dip chicken in egg, then ...
From worldbestbreadcrumbrecipes.blogspot.com


CRISPY SKIN CHICKEN BREASTS WITH ESCAROLE AND WHITE BEANS
Cover beans with a couple of inches of water and bring to boil. Reduce heat to keep beans at a low, rolling boil and cook until tender, 30-40 minutes. Drain and discard rosemary stem, onion and bay. Combine half the garlic and all of the herbs in a small bowl. Loosen the skin from the chicken and rub spices across the breast meat.
From rachaelrayshow.com


RECIPE: CHICKEN WITH WHITE BEANS, ESCAROLE & MEYER LEMON - BLUE …
Remove the core from the escarole and roughly chop it. Swish the leaves in cold water to remove any dirt, then drain and dry them. Peel and chop the garlic. Pick the rosemary leaves from the stems and chop the leaves. Peel and chop the carrot into ¼-inch cubes. Peel and slice the shallot. Cut the Meyer lemon in half.
From blueapron.com


CHICKEN SOUP WITH ESCAROLE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BRAISED CHICKEN WITH ESCAROLE - TUESDAY RECIPE
2011-03-22 Add the escarole, cover pot and let escarole wilt for a few minutes. Place sliced lemons in one layer over the escarole and put the chicken with any accumulated juices on top of lemons; do not stir. Cover pot and reduce heat to medium-low. Cook until chicken is opaque through, about 20 minutes. Turn off heat.
From tuesdayrecipe.com


CHICKEN BREAST ALA ESCAROLE - PLAIN.RECIPES
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 …
From plain.recipes


CHICKEN WITH WHITE BEANS AND ESCAROLE RECIPE - FOOD NEWS
Ingredients. 3 Tablespoons olive oil, divided. 2 (8-ounce) boneless, skinless chicken breasts. 2 cloves garlic, sliced. 1 (15-ounce) can cannellini beans, drained of half the liquid. 2 small (or 1 large) head escarole, cored, chopped and blanched (see notes) Salt and black pepper, to taste. Whisk SDK. View list.
From foodnewsnews.com


RACHAEL RAY'S CHICKEN MILANESE WITH ESCAROLE SALAD RECIPE
Step 5. Working with one cutlet at a time, coat both sides with flour and then egg, then press into the breadcrumb mixture until completely coated. Add two pieces of breaded chicken to the oil and fry until deep golden, about 3 minutes per side. Transfer the chicken to the baking sheet in the oven to keep warm.
From rachaelraymag.com


CHICKEN WITH ESCAROLE | WEGMANS
Add escarole; cook 2-3 min until wilted. Add cannellini beans and wine; cook 3-5 min, until liquid is reduced to about one-third. Add gravy; heat to 170-degree simmer. Add chicken; return to 170-degree simmer. Cover; cook 6 min. Turn chicken over; cook, covered, 12-15 min, until internal temp reaches 165 degrees (check by inserting thermometer ...
From shop.wegmans.com


'TIS THE SEASON FOR SEASONING CHICKEN WITH CHERMOULA - BON APPETIT
2013-12-05 Chermoula, a fragrant sauce with Moroccan and Tunisian flavors, pushes this dish beyond the basic chicken-on-salad routine. Fair warning: You might find yourself drizzling the spice and herb sauce ...
From bonappetit.com


CHICKEN AND ESCAROLE SOUP RECIPE - FOOD NEWS
Easy Chicken-Escarole Soup Recipe. Cover and cook until chicken is tender, about 20 minutes. Remove chicken and set aside. Stir the escarole and tomato into saucepan and simmer uncovered for 5 to 10 minutes. When chicken is cool enough to handle, cut into 1/2 inch cubes, return it to the saucepan and bring soup to serving temperature. Serves 4.
From foodnewsnews.com


CHICKEN AND ESCAROLE RECIPES - CREATE THE MOST AMAZING DISHES
Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby
From recipeshappy.com


CHICKEN ESCAROLE RECIPES - TUTDEMY.COM
15 chicken wings: 4 medium carrots, cut into 1/2-inch pieces: 1 large potato, cut into 1/2-inch cubes: 4 celery ribs, sliced: 1 large tomato, seeded and diced
From tutdemy.com


10 BEST ITALIAN ESCAROLE RECIPES | YUMMLY
2022-05-03 Italian Wedding Soup Kitchen Swagger. carrots, egg, beef broth, salt, minced garlic, orzo, pepper, olive oil and 10 more. Italian Wedding Soup! Incredible Recipes from Heaven. large egg, escarole, salt, garlic cloves, white bread, grated Parmesan cheese and 12 more.
From yummly.com


CHICKEN WITH APPLES, POTATOES & ESCAROLE - THE FRUITGUYS
2013-09-27 Add remaining escarole and cook until just wilted, about 1 minute more. Add wine and cook until escarole is tender and wine is slightly reduced. Add apples and cook until warmed through, about 2 minutes. Remove from heat. Remove chicken from oven and pour any juices from the pan into the skillet with escarole and apples. Stir to combine.
From fruitguys.com


10 BEST ITALIAN CHICKEN ESCAROLE SOUP RECIPES | YUMMLY
2022-04-29 cannellini beans, olive oil, escarole, leek, chicken stock, fresh parsley and 4 more Chicken and Escarole Soup with Meatballs Good Housekeeping salt, celery stalks, grated romano cheese, whole black peppercorns and 13 more
From yummly.com


CHICKEN ESCAROLE SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Directions Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about a minute. Add the escarole and sauté until wilted, about 4-5 minutes. Add a pinch of salt. Add the chicken broth, cover and simmer about 5 minutes. Season with salt and pepper, to taste.
From therecipes.info


CHICKEN FRENCH WITH ESCAROLE - CHICKEN BREAST RECIPES
Ingredients. 2 eggs; 2 tablespoons grated Parmesan cheese; 1 tablespoon chopped fresh parsley; 1 cup flour; 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
From worldrecipes.org


BEST ITALIAN CHICKEN SAUSAGE AND WHITE BEANS WITH ESCAROLE …
This one-pot meal pairs leafy, subtly bitter escarole with creamy white beans, fennel seed and sausage. We drain only one can of the cannellini beans; the liquid in the second can is added to the pot to create a full-bodied broth. Serve with hunks of warm, crusty bread.
From 177milkstreet.com


CHICKEN WITH ESCAROLE AND WARM MUSTARD DRESSING - BHG.COM
Step 1. 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.
From bhg.com


CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE - PLAIN.RECIPES
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. Turn and cook until cooked through, 5-8 minutes longer.
From plain.recipes


GARLIC-ROSEMARY CHICKEN WITH WILTED LEMON ESCAROLE - RACHAEL …
Coat the bottom of the skillet with 2 tbsp. EVOO, two turns of the pan; add the chicken, skin side down. Weigh down the chicken with a skillet or a foil-covered brick; cook until the skin is crisp, about 12 minutes. Turn and cook until the chicken is no longer pink in the center, 5 to 6 minutes more. Transfer the chicken to a plate.
From rachaelraymag.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #poultry     #chicken     #dietary     #low-calorie     #low-carb     #low-in-something     #meat

Related Search