Recipe by Sargento®
"Delicious, healthy and simple: baked chicken and braised escarole comes complete with Sargento Shredded Reduced Sodium Mozzarella."
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paprika, preferably smoked
dried thyme leaves
freshly ground black pepper
olive oil, divided
1 3/4 pounds
bone-in chicken thighs
garlic cloves, peeled, thinly sliced
reduced sodium chicken broth
2 large heads
escarole or curly endive, coarsely torn
1 1/4 cups
Sargento ® Shredded Reduced Sodium Mozzarella Cheese, divided
pine nuts, toasted
Needed to make it a healthy option for me, so I made it without the cheese topping and nuts. Just followed direction #1 and omitted the oil and did add sea salt to the rub. Chicken was juicy, tasty, and will definitely be adding this to our weekly menu. Roasted in the same oven for same amount of time: squash, zucchini, and mushrooms sprinkled with garlic powder, sea salt, and fresh pepper...so delicious!
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!!!
I've made it just as is and twice afterwards but added cannellini beans to the escarole.A bit of crisp bacon crumbles to top it off and a side of marinated cherry tomatoes...very nice.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 355
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