Italian Chicken And Greens

This entrée can be served sandwich-style for a casual lunch or dinner. Pick up some rolls, stuff with chicken and greens, and top with a spoonful of marinara sauce.
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 8 servings

For the chicken:

1½ C. panko bread crumbs

2 Tb. dried Italian herbs (A blend of oregano, basil, marjoram, thyme and rosemary works well.)

2 eggs, beaten

2 lbs. (about 8 pieces) chicken breast cutlets, ½” thick

1/3 C. olive oil, plus more for replenishing frying oil

For greens:

1 lb. Swiss chard

1 lb. spinach

3 Tb. olive oil

1½ Tb. minced garlic or to taste

Pinch of salt

Pinch of red pepper flakes, optional

For topping:

6 oz. very sharp provolone cheese, shredded or cut in ¼” thick slices



To prepare the chicken: Preheat oven to 350°. Mix bread crumbs and Italian herbs together. Dip chicken breast in egg and coat well with bread crumb mixture. Heat 1/3 C. olive oil in large 12” skillet over medium-high heat. Fry chicken in batches until cooked through, 2-3 minutes per side. (After the first or second batch, you may notice small crumbs of burned breading littering the oil. Either remove them with a slotted spoon or replace oil altogether.) Set cooked cutlets aside on a plate lined with paper towels.


To prepare the greens: Wash greens well, removing any sand hiding in the leaves. If you prefer, remove stems. Tear greens into 2-3” pieces.


In a large skillet, heat 3 Tb. of olive oil over medium-high heat. Add garlic and cook for 30 seconds. (Don’t allow garlic to burn.) Add chard, salt and red pepper flakes. Stirring frequently, cook for 1-2 minutes. Add spinach and cook an additional 1-2 minutes or until greens are tender.


To assemble: Place cutlets on a large cookie sheet. Top with provolone cheese, and bake for 5 minutes or less, just until cheese melts. Place 1-2 cutlets on each plate and top with greens.

View instructions at
County Lines Magazine

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