Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella

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

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 611 Calories

Ingredients

• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon paprika, preferably smoked
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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