Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious, healthy and simple: baked chicken and braised escarole comes complete with Sargento Shredded Reduced Sodium Mozzarella. Ingredients:
1 teaspoon paprika, preferably smoked |
1 teaspoon dried thyme leaves |
1/2 teaspoon garlic powder |
1/2 teaspoon freshly ground black pepper |
4 teaspoons olive oil, divided |
1 3/4 pounds bone-in chicken thighs |
3 cloves garlic cloves, peeled, thinly sliced |
1 cup reduced sodium chicken broth |
2 large heads escarole or curly endive, coarsely torn |
1 1/4 cups sargento ® shredded reduced sodium mozzarella cheese, divided |
1/2 cup pine nuts, toasted |
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.
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