ROASTED CHICKEN THIGHS OVER BRAISED ESCAROLE WITH PINE NUTS AND MOZZARELLA

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

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

Provided by Sargento

Categories Trusted Brands: Recipes and Tips Sargento

Time 45m

Yield 4

Number Of Ingredients 11

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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

Steps:

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.
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.
Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.

Nutrition Facts : Calories 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, Sodium 440.4 mg, Sugar 1.7 g