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Down-Home Chicken n Greens

Makes: 2 servings
Start to Finish 35 mins
Down-Home Chicken n Greens
Ingredients
  •  Nonstick cooking spray
  • 2  medium skinless, boneless chicken breast halves (about 8 ounces total)
  • 1/3  cup  reduced-sodium chicken broth
  • 3 - 4  cloves garlic, minced
  • 1/8  teaspoon  crushed red pepper
  • 1/8  teaspoon  coarsely ground black pepper
  • 8  cups  torn mixed greens (such as mustard, beet, kohlrabi, kale, collard, and/or turnip greens) (8 to 10 ounces)
  •  Balsamic vinegar (optional)
  •  Red sweet pepper slices (optional)
Directions

1. Lightly coat a medium skillet with cooking spray. Heat skillet over medium heat. Lightly sprinkle chicken with salt and black pepper. Add chicken to hot skillet; cook until chicken is brown, turning once. Reduce heat to medium-low. Cook, covered, for 10 to 12 minutes or until chicken is tender and no longer pink.

2. Meanwhile, in a large saucepan or Dutch oven combine broth, garlic, crushed red pepper, and the 1/8 teaspoon black pepper. Bring to boiling. Stir in greens; reduce heat. Simmer, covered, for 9 to 12 minutes or just until greens are tender, stirring once or twice.

3. To serve, divide the greens and their juices between 2 dinner plates. Cut chicken diagonally into slices; arrange chicken slices on top of greens. Drizzle the chicken with balsamic vinegar and if desired, garnish with sweet pepper.

Nutrition Facts (Down-Home Chicken n Greens)
  • Servings Per Recipe 2,
  • cal. (kcal) 175,
  • Fat, total (g) 2,
  • chol. (mg) 66,
  • carb. (g) 9,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 5,
  • pro. (g) 30,
  • vit. A (IU) 6463,
  • vit. C (mg) 81,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 218,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 265,
  • Potassium (mg) 682,
  • calcium (mg) 141,
  • iron (mg) 3,
  • Vegetables () 3,
  • Very Lean Meat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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