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Ingredientes
- 1/2 med head escarole torn into bite-size pcs
- 5 Tbsp. extra virgin olive oil
- 3 x boneless chicken breast halves skinned Salt and freshly grnd pepper
- 1 lrg shallot chopped
- 1/4 c. fresh orange juice
- 2 Tbsp. plus 2 tsp. balsamic vinegar or possibly red wine vinegar plus1/4 tsp. sugar
- 1 Tbsp. grated orange peel
- 1 1/2 tsp Dijon mustard
- 1 can prepared caponata such as Progresso (7 1/2-oz)
Direcciones
- Place escarole in large salad bowl.
- Heat 1 Tbsp. oil in heavy large skillet over medium-low heat. Season
- chicken with salt and pepper. Add in to skillet and saute/fry till springy to touch, about 5 min per side. Transfer to plate. Add in shallot to skillet and stir 1 minute. Add in orange juice and 2 Tbsp. vinegar and boil till reduced to glaze. Remove skillet from heat. Whisk in orange peel, mustard and remaining 2 tsp. vinegar. Gradually whisk in remaining 4 Tbsp. extra virgin olive oil. Season with salt and pepper.
- Cut chicken into bite-size pcs. Add in chicken and caponata to escarole.
- Add in dressing and toss to coat.
- 2 servings; can be doubled or possibly tripled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 597g | |
| Calories 1384 | |
| Calories from Fat 949 | 69% |
| Total Fat 106.57g | 133% |
| Saturated Fat 20.46g | 82% |
| Trans Fat 0.5g | |
| Cholesterol 267mg | 89% |
| Sodium 359mg | 15% |
| Potassium 1105mg | 32% |
| Total Carbs 14.17g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 11.1g | 7% |
| Protein 88.1g | 141% |
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