Crispy Chicken Breasts With Chermoula And Escarole Recipes

CHICKEN BREAST ALA ESCAROLE

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.

SKILLET CHICKEN WITH ESCAROLE

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.

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

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.