Escarole Chicken with Tomato Jam


  • 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


  • 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.