Chicken Parmesan With Broccoli Rabe Recipes
CHICKEN PARMESAN WITH BROCCOLI RABE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Combine the breadcrumbs and the parsley in a medium plate, mixing thoroughly.
- Sprinkle the chicken with salt and pepper. Place the chicken in the flour to cover, then into the egg wash and finally into the breadcrumb mixture.
- Place the saute pan on medium heat, add some oil and add the chicken to pan. If the oil gets too hot it will burn the outside of the chicken before the inside cooks. Once the edges of the chicken start to brown, turn over. Top each breast with some marinara sauce and a slice of cheese.
- Place the chicken on a sheet tray and then put it in the oven. Take out the chicken when the cheese melts.
- In another pan set over medium-high heat, add some oil. Add the garlic and saute, followed by the broccoli rabe. Toss the two together in the pan. Add touch of butter to glaze and toss again.
- To serve, pour some of the remaining marinara sauce on the plate, then place some broccoli rabe in the center. Finally, place your chicken on top. Repeat for the remaining pieces of chicken.
FRESH FETTUCCINE WITH ROASTED CHICKEN AND BROCCOLI RABE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
- Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.
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