BreezyCooking
Washing Up
While the ingredients may sound odd, I adapted & tried this recipe last night & it was a big hit!!! I'm a big broccoli rabe fan, & am always looking for new ways to enjoy it. This one I'll definitely be making again. It was super-fast, super-easy, easy to increase for multiple servings, & absolutely delicious (so long as you like garlic & broccoli rabe)! Had to share. 
Chicken, Feta, & Broccoli Rabe on Toast
(adapted from Eating Well magazine)
Serves 2
4 slices of frozen "Texas toast", toasted
Approx. 12 cloves roughly chopped garlic
Extra-virgin olive oil
1 pound chicken tenders, cut crosswise into 1" pieces
1 bunch broccoli rabe, heavy stems removed & discarded, cut into 1-inch pieces
Approx. 12 ounces cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/8 teaspoon salt
Freshly ground black pepper to taste
Crushed red pepper flakes to taste
3/4 cup crumbled feta cheese
Heat a couple of dollops of olive oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through & no longer pink in the middle. Remove to a bowl & set aside.
Add a little more oil to the pan, add broccoli rabe, & cook, stirring often, until bright green and just wilted. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about a minute or so. Stir in tomatoes, vinegar, salt, peppers; cook, stirring occasionally, until the tomatoes are beginning to break down, about 5 minutes. Return the chicken and any juices in the bowl back to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes.
Place 2 slices of toast on each plate, spoon chicken mixture atop toast, & serve.
Chicken, Feta, & Broccoli Rabe on Toast
(adapted from Eating Well magazine)
Serves 2
4 slices of frozen "Texas toast", toasted
Approx. 12 cloves roughly chopped garlic
Extra-virgin olive oil
1 pound chicken tenders, cut crosswise into 1" pieces
1 bunch broccoli rabe, heavy stems removed & discarded, cut into 1-inch pieces
Approx. 12 ounces cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/8 teaspoon salt
Freshly ground black pepper to taste
Crushed red pepper flakes to taste
3/4 cup crumbled feta cheese
Heat a couple of dollops of olive oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through & no longer pink in the middle. Remove to a bowl & set aside.
Add a little more oil to the pan, add broccoli rabe, & cook, stirring often, until bright green and just wilted. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about a minute or so. Stir in tomatoes, vinegar, salt, peppers; cook, stirring occasionally, until the tomatoes are beginning to break down, about 5 minutes. Return the chicken and any juices in the bowl back to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes.
Place 2 slices of toast on each plate, spoon chicken mixture atop toast, & serve.
