Updated 10/13/2008 09:36 AM
Chicken with Greens
Serves 4 INGREDIENTS:
- 4 boneless, skin on, chicken breasts
- salt and pepper
- olive oil for sauteing
- for the greens:
- 1 small-medium head radicchio
- 1 large head Belgian endive
- 1 bag ready to go baby spinach (approx. 4 cups raw)
- 2 Tbs butter
- honey to taste (2 Tbs or so)
- Dijon mustard to taste (1-2 Tbs)
- salt and pepper
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PROCEDURE:Pre-heat the oven to 400 degrees.
Once the oven is hot, add a splash of olive oil to a heavy bottomed, oven proof, saute pan on medium high heat. Season the chicken breasts with a little salt and pepper, and, once the pan has heated up, add the chicken, skin side down. (The idea is to get the skin crisping up until it's a nice light brown and then throw it into the oven to finish, just like that, so the skin renders its fat and crisps up as it cooks.)
While the chicken is in the oven you can get the greens ready by cutting them into bite sized pieces. Depending on how thick the chicken breasts are, they could take 10 minutes, or maybe even a little longer, to cook through. Flip them over to the skinless side for the last minute or so that they're in the oven.
When the chicken is cooked through, but not dried out, take it out of the oven, put it on a clean plate to rest and then use the same pan to cook the greens. (Be careful, as far as the handle of the pan is concerned, because it's super hot having just come out of the oven.) Add a couple of Tbs of butter to the pan and cook the greens until they start to wilt, then finish them off with a good squeeze of honey and a dollop of Dijon mustard and they're ready to go. Divide the greens up onto plates and finish by putting the chicken breast right on top.
HINTS:
Serve with mashed potatoes for a more substantial meal. Substitute skinless chicken breasts if you like, or pork chops or even salmon. If the chicken breasts you are using are thin and not thick, you can probably get away without using the oven at all.