Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella1 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Delicious, healthy and simple: baked chicken and braised escarole comes complete with Sargento Shredded Reduced Sodium Mozzarella.” - by Sargento®
Original recipe yields 4 servings
- Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; saute 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
- Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.
Amount Per Serving (4 total)
- 611 cal
- 39.4 g
- 14.4 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"Wow! What a carb friendly meal this is!!! My son has Juvenile Diabetes.. and would love this!!! He could eat it anytime and as much as he wants!!! Great!!!..." See more"
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