Bon Appétit | September 1995
If you can't find broccoli rabe (an Italian green), collard greens, Swiss chard or mustard greens will work well also.Yield: Serves 4
3 tablespoons fresh lemon juice
2 tablespoons chopped shallots
3 teaspoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
5 teaspoons minced garlic
4 skinless boneless chicken breast halves
2 bunches broccoli rabe or collard greens, thick stem ends trimmed, tender stems and leaves cut into 1-inch pieces (about 12 cups)
2 cups canned low-salt chicken broth
Combine lemon juice, shallots, 2 teaspoons oil, rosemary and 1 teaspoon garlic in glass dish. Add chicken; turn to coat. Cover; chill 2 hours.
Preheat oven to 350°F. Bring large pot of water to boil. Add broccoli rabe;
cook 1 minute. Drain.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 4 teaspoons garlic; stir 30 seconds. Add broccoli rabe; stir until liquid evaporates, about 2 minutes. Transfer to 13x9x2-inch glass baking dish.
Heat same skillet over medium-high heat. Remove chicken from marinade, reserving marinade. Season chicken with salt and pepper. Add to skillet; sauté until brown but not cooked through, about 3 minutes per side. Arrange chicken atop broccoli rabe.
Add broth and reserved marinade to skillet; boil until reduced to 1 cup, about 5 minutes. Pour over chicken. Cover with foil; bake until chicken is cooked through, about 15 minutes.