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Chicken and Greens Over Rice Recipe

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This recipe for Chicken and Greens Over Rice is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2 whole boneless chicken breasts (or you can use white breast chicken tenders)
2 lbs. escarole
2 T chicken bouillon
3 cloves of garlic - minced
1 medium onion diced
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
3-4 T olive oil
1/4 C Romano cheese
2 bags of white instant rice, or about 4 cups of cooked white rice
Directions:
Directions:
To make the greens:
Chop escarole, and place in a saucepan and fill with water to cover greens. Add chicken bouillon to the water to add flavor. Simmer greens until tender but not chewy. Drain and squeeze out all of the water. You can wrap them in a towel to dry out as well.
In a fry pan, add olive oil, minced garlic, garlic powder, diced onion, salt, and pepper and brown lightly till translucent. Add greens and fry until lightly golden colored. (If you like spicy greens, you can add hot peppers to the mixture)
To make the chicken: Lightly salt and pepper chicken. You can cut the breast ahead of time, or slice the breast after cooking. Cook chicken in a skillet until golden brown.
For the rice - While the rice is still warm, add the Romano cheese and 2 T of butter, salt and pepper to taste. We like black pepper so I tend to use more.
Transfer the rice to a serving platter and pour the greens over top. Add the cooked chicken and sprinkle with Romano cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
One of our favorites! This is such an easy dish to make and you can adapt it as much as you like by adding ingredients like hot peppers depending on your taste. You can use any type of rice you like as well.

 

 

 

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