Escarole Chicken with Tomato Jam

Ingredients

  • 4 Slices of Galbani® Thick Sliced Cheese – Asiago, Provolone or Mozzarella
  • 4- 4 oz. Boneless Chicken Breasts
  • 15 oz. Can of Diced Tomatoes, drained
  • 1/2 Cup Brown Sugar
  • 1 Package of Fresh Chopped Escarole or 1 Head of Escarole, hand chopped
  • 2 Cups of Thin Sliced Button or White Mushrooms
  • 3/4 Cup White Wine
  • 1 Cup of Olive Oil – 1/4 Cup to coat Chicken and 3/4 Cup to sauté Mushrooms
  • 3 Cloves Fresh Garlic, chopped
  • Salt and Pepper, to taste

Directions

  • To make the tomato jam: bring tomatoes and brown sugar to a boil in a small sauce pan.
  • Reduce heat and simmer a few more minutes until it thickens and then set aside to cool down.
  • Fill a medium pot 1/2 full with water and bring to a boil. Blanch the escarole, by cooking it for 3-4 minutes and strain.
  • Add garlic, salt and pepper to escarole and set aside.
  • In a separate skillet, sauté the mushrooms in oil and wine until they become soft.
  • To cook the chicken breasts, coat both sides with olive oil and season with salt and pepper.
  • Grill chicken on a hot grill or grill pan to an internal temperature of 165 degrees F.
  • Once cooked, top each chicken breast with escarole, mushrooms, tomato Jam and a thick slice of cheese.
  • Cover to melt and serve warm.

 

Escarole Chicken with Tomato Jam

Ingredients: 4 Slices of Galbani® Thick Sliced Cheese – Asiago, Provolone or Mozzarella 4- 4 oz. Boneless Chicken Breasts 15 oz. Can of Diced Tomatoes, drained 1/2 Cup Brown Sugar 1 Package of Fresh Chopped Escarole or 1 Head of Escarole, hand chopped 2 Cups of Thin Sliced Button or White Mushrooms 3/4 Cup White Wine 1 cup of Olive Oil - 1/4 cup to coat Chicken and 3/4 cup to sauté Mushrooms 3 Cloves Fresh Garlic, chopped Salt and Pepper, to taste