Chicken with escarole
Composition / ingredients
4
servings:
Cooking method
1. Cut the escarole into wide strips, blanch in boiling water for 1 minute, then throw it on a sieve.
2. Chicken fillet is washed, dried, fried in olive oil under a closed lid on both sides until a light blush.
3. Peel the garlic, spread it to the chicken, reduce the heat to a minimum, season the chicken with red and black ground pepper, salt.
4. Peel the onion, cut it into half rings thinly, add it to the chicken along with the escarole, and keep it on the fire for a couple more minutes.
5. Before serving, sprinkle with thin slices of pecorino cheese.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Escarole - 16 kcal/100g
- Sheep's cheese - 341 kcal/100g
