Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella

Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella
  • 1 teaspoon paprika, preferably smoked
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 4 teaspoons olive oil, divided
  • 1 3/4 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 1/4 cups Sargento ® Shredded Reduced Sodium Mozzarella Cheese, divided
  • 1/2 cup pine nuts, toasted


  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.
  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.
  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.

05/07/2018
Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella, recipe PT15M PT1H 5 455 calories

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