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Skillet Chicken with Escarole and Pecorino

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 1 cutlet, 3/4 cup escarole, 1 tablespoon carrot, and 2 tablespoons cheese)

Escarole is amped up with a salty kick from fish sauce and pecorino and is brightened with sweet, crunchy carrots.

Ingredients

  • 1 pound escarole, cut into wide ribbons
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 4 (4-ounce) chicken breast cutlets
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large garlic cloves, crushed
  • 1/4 teaspoon crushed red pepper
  • 1/2 medium red onion, thinly sliced
  • 2 teaspoons fish sauce
  • 1/4 cup julienne-cut carrot
  • 1/2 ounce pecorino Romano cheese, shaved

Nutrition Information

  • calories 258
  • fat 13.2 g
  • satfat 2.6 g
  • monofat 7.8 g
  • polyfat 1.6 g
  • protein 27 g
  • carbohydrate 7 g
  • fiber 4 g
  • cholesterol 75 mg
  • iron 2 mg
  • sodium 639 mg
  • calcium 122 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.

  2. Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate.

  3. Reduce heat. Add remaining 2 tablespoons oil and garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce. Divide chicken among 4 plates; top with escarole, carrot, and cheese.