Lunchbreak: Chicken escarole from Pranzi Chicago

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434 W. Ontario Street
(312) 944-4340

Sunday, June 29
3:00 p.m.
Furever Rescue Fundraiser
Chicken Escarole

2 6-8 oz chicken breasts
1 cup seasoned breadcrumbs
2 eggs, beaten
1 small garlic clove chopped
1/2 head Escarole chopped
3 oz white Northern beans
6-8 cherry tomatoes cut in half
1 cup chicken broth
splash white wine
olive oil (a tablespoon or two to coat bottom of pan)
parsley/chopped (to taste/garnish)
Pecorino or romano cheese (to taste)

Tenderize/pound the chicken breast with meat mallet (tip: pound thin as possible). Dip the chicken in beaten eggs then in breadcrumbs. Heat olive oil and garlic in frying pan (tip: med high heat). Cook chicken half way then add escarole , beans , cherry tomatoes and chicken broth (tip: cook half way only at this step). Season with salt and pepper to taste. Add white wine (tip: just a splash of dry white wine) Finish sautéing until completely cooked (tip: cook until golden brown) Take chicken out of pan and place on plate with the escarole & beans placed on top of chicken breast and garnish with chopped parsley. Add shaved pecorino or romano. Serves two people; double chicken breasts for four.

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