Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella recipe

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Ingredients

1 teaspoon paprika, preferably smoked
1 teaspoon dried thyme leaves
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
1 ¾ 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 ¼ cups Sargento ® Shredded Reduced Sodium Mozzarella Cheese, divided
½ cup pine nuts, toasted

Nutrition Info

610.7 calories
carbohydrate: 14.4 g
cholesterol: 125.2 mg
fat: 39.4 g
fiber: 10.6 g
protein: 49.9 g
saturatedFat: 10.2 g
servingSize: -
sodium: 440.4 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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