Name: Skillet Chicken with Escarole and Pecorino
Yield: Serves 4 (serving size: 1 cutlet, 3/4 cup escarole, 1 tablespoon carrot, and 2 tablespoons cheese)
Ingredients: 1 pound escarole, cut into wide ribbons; 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided; 4 (4-ounce) chicken breast cutlets; .38 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 4 large garlic cloves, crushed; ¼ teaspoon crushed red pepper; ½ medium red onion, thinly sliced; 2 teaspoons fish sauce; ¼ cup julienne-cut carrot; ½ ounce pecorino Romano cheese, shaved

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.

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Skillet Chicken with Escarole and Pecorino

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