Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella Recipe - Allrecipes.com
Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella Recipe
  • READY IN 45 mins

Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella

Read Review (1)

"Delicious, healthy and simple: baked chicken and braised escarole comes complete with Sargento Shredded Reduced Sodium Mozzarella." 

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins

Reviews More Reviews

Sep 22, 2010

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!!!

 

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Nutrition

  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 39.4 g
  • 61%
  • Fiber
  • 10.6 g
  • 42%
  • Protein
  • 49.9 g
  • 100%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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