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

Laraine Perri
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

258 calories; fat 13.2g; saturated fat 2.6g; mono fat 7.8g; poly fat 1.6g; protein 27g; carbohydrates 7g; fiber 4g; cholesterol 75mg; iron 2mg; sodium 639mg; calcium 122mg; sugars 1g; added sugar 0g.
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