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Pan-Fry

Rosemary Chicken with Lemony Broccoli Rabe
Ingredients
Serve with acorn squash halves or whole wheat spaghetti for a delicious autumn meal.
1 cup Water
16 oz Fresh broccoli rabe
2/3 cup Bread Crumbs
1 teaspoon Dried rosemary
3/4 teaspoon Kosher salt
1/2 teaspoon Black pepper, ground
3 tablespoon Olive oil
1 1/2 lb Chicken breast, boneless, skinless
2 each Garlic cloves, peeled and minced
1 tablespoon Fresh lemon juice
2 teaspoon Lemon zest
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Rosemary Chicken with Lemony Broccoli Rabe

Rosemary Chicken with Lemony Broccoli Rabe

Rosemary Chicken with Lemony Broccoli Rabe
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:11 minutes
directions
1. Place water in a large saucepan and place a steamer basket in the pan. Bring water to boil, then add broccoli rabe. Cover and steam until crisp-tender, about 5 minutes. Set aside.
2. Combine bread crumbs, rosemary, 2/3 tsp. of the salt, and 1/4 tsp. of the pepper in a shallow dish. Dredge chicken in bread crumb mixture. Heat 1 Tbsp. of the olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until golden brown and cooked all the way through. Remove chicken to a plate and tent to keep warm. You may need to do this in 2 batches, using an additional 1 Tbsp. oil.
3. Lower heat to medium. Add remaining 1 Tbsp. oil and garlic to pan. Saute garlic until fragrant and sizzling, about 1 minute. Add broccoli rabe and cook, stirring until hot, about 2 minutes. Stir in lemon juice and remaining 1/4 tsp. salt and 1/4 tsp. pepper.
4. To serve, divide rabe among 4 plates and top each with a piece of chicken. Garnish with lemon zest and serve immediately.
Source: Hannaford fresh Magazine, September - October 2008

 
 
 
 
 
 
 
 
 
 
 
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