Best Grilled Chicken And Escarole Sandwich With White Bean Spread Recipes

Chicken With White Beans and Escarole image

Provided by neona503

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
6 bone-in skin-on chicken thighs
1 small yellow onion, diced
2 garlic cloves (crushed or minced)
1 head escarole, washed and chopped
1 (14 ounce) can white beans, washed and drained
1 1/2 cups dry vermouth or 1 1/2 cups dry white wine
1 1/2 cups chicken stock
2 tablespoons dry sherry
1 tablespoon chopped fresh sage
1 dash red chili pepper flakes
kosher salt
fresh ground pepper
1 (16 ounce) package bow tie pasta, plus
water, to boil it in

Steps:

- boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
- wash chicken and pat dry. salt and pepper chicken on both sides.
- heat olive oil in large saute pan until shimmering.
- add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
- drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
- add chopped escarole to onion mixture and saute until wilted, about three minutes.
- add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
- return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
- after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
- remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.

Nutrition Facts : Calories 671.7, Fat 23.4, SaturatedFat 6, Cholesterol 144.6, Sodium 197.4, Carbohydrate 76.1, Fiber 8.7, Sugar 3.3, Protein 34.6

Yield makes 4

Number Of Ingredients 13

1 teaspoon finely chopped fresh oregano
1 teaspoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick
1 tablespoon minced garlic
1 cup drained jarred or canned white beans (reserve 1/4 cup liquid)
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
Freshly ground pepper
Vegetable oil cooking spray
8 slices multigrain bread
4 small radishes, thinly sliced
1 cup thinly sliced escarole

Steps:

Whisk together the oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover; set aside.
Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside.
Toast the bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
(Per serving)
Calories: 409
Fat: 13g
Cholesterol: 49mg
Carbohydrate: 43g
Sodium: 541mg
Protein: 29g
Fiber: 6g