Last night I realized that I had a fresh head of broccoli di rapa in my fridge, took out some chicken breast and started my creation.
Jacq’s Chicken & Broccoli Rabe
4 boneless, skinless chicken breasts
flour for dredging
Herbes de Provence
salt & pepper
1 head of broccoli rabe, rinsed and cut up (remove hard stems)
6 garlic cloves, sliced
hot crushed red pepper, to taste
1 chicken bouillon cube
extra virgin olive oil
Butterfly and / or pound breasts to desired thickness. Season chicken with salt, pepper and Herbes de Provence. Dredge in flour and shake off excess.
Add olive oil to a hot non-stick pan and cook breasts until they are browned and cooked through. Do not overcook or the chicken will be dry! Set aside to keep warm.
Meanwhile, blanche broccoli rabe in salted water for a couple of minutes. Reserve 1 cup of cooking water – set aside.
Drain greens in a colander – set aside. In the same pan that you blanched in, add olive oil and heat. Add red crushed pepper, the bouillon cube and garlic.
Cook until garlic turns golden (do not burn). Add drained greens, salt to taste and the cooking water that you reserved. Cover and steam until broccoli rabe is tender and the flavors meld.
Pour over chicken and serve.
At least that’s what I think I did! Enjoy!
© 2011 J. H-M and CultureChoc2010.
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