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photo Skillet Chicken with Escarole and Pecorino Recipe | Say Mmm

Skillet Chicken with Escarole and Pecorino

Escarole is amped up with a salty kick from fish sauce and pecorino and is brightened with sweet, crunchy carrots.
4 Servings - 15 min - myrecipes.com
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Servings:4  | Calories:221 | Total Fat:11g  | Chol:76mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 2g
10 %
Total Carb 4g
1 %
Fiber 1g
4 %
Sugars 1g
---
Cholesterol 76mg
25 %
Sodium 601mg
25 %
Protein 26g
52 %
Calories:
58% Chicken breast
28% Extra-virgin olive oil
7% Others combined
6% Pecorino Romano cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 pound escarole, cut into wide ribbons
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
4 (4 ounce) chicken breast cutlets
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large garlic cloves, crushed
1/4 teaspoon crushed red pepper
1/2 medium red onion, thinly sliced
2 teaspoons fish sauce
1/4 cup julienne-cut carrot
1/2 ounce pecorino Romano cheese, shaved

 Directions : View recipe directions on myrecipes.com
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