Ingredients for Chicken Breast Ala Escarole
- Italian Seasoned Breadcrumbs
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- Boneless Skinless Chicken Breast
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- Olive Oil
- 1 large head escarole, chopped (about 10 oz)
- Chicken Broth
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How to Make Chicken Breast Ala Escarole
- Preheat oven to 375°F (190°C).
- In a shallow dish, combine breadcrumbs, minced garlic, and parmesan cheese.
- Lightly pound chicken breasts to an even thickness (about 1/2 inch).
- Dip each chicken breast in the beaten egg, then dredge in flour, ensuring it's fully coated.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown chicken breasts for 3-4 minutes per side, until lightly golden.
- Remove chicken from skillet and set aside. Add the remaining 1 tablespoon of olive oil to the skillet.
- Add half of the chopped escarole to the skillet and sauté for 2-3 minutes until slightly wilted.
- Sprinkle half of the breadcrumb mixture over the escarole.
- Add the remaining escarole and top with the rest of the breadcrumb mixture.
- Return the chicken breasts to the skillet.
- Pour chicken broth evenly over the chicken and escarole.
- Drizzle with 1 tablespoon of olive oil.
- Cover the skillet and transfer to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the escarole is tender.
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
6g
Fat
20g
Carbs
7g
