rosemary-chicken-with-broccoli-rabe-739.json

{
    "directions": [
        "Combine lemon juice, shallots, 2 teaspoons oil, rosemary and 1 teaspoon garlic in glass dish. Add chicken; turn to coat. Cover; chill 2 hours.",
        "Preheat oven to 350\u00b0F. Bring large pot of water to boil. Add broccoli rabe; cook 1 minute. Drain. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 4 teaspoons garlic; stir 30 seconds. Add broccoli rabe; stir until liquid evaporates, about 2 minutes. Transfer to 13x9x2-inch glass baking dish.",
        "Heat same skillet over medium-high heat. Remove chicken from marinade, reserving marinade. Season chicken with salt and pepper. Add to skillet; saut\u00e9 until brown but not cooked through, about 3 minutes per side. Arrange chicken atop broccoli rabe. Add broth and reserved marinade to skillet; boil until reduced to 1 cup, about 5 minutes. Pour over chicken. Cover with foil; bake until chicken is cooked through, about 15 minutes."
    ],
    "ingredients": [
        "3 tablespoons fresh lemon juice",
        "2 tablespoons chopped shallots",
        "3 teaspoons olive oil",
        "1 tablespoon chopped fresh rosemary or 1 teaspoon dried",
        "5 teaspoons minced garlic",
        "4 skinless boneless chicken breast halves",
        "2 bunches broccoli rabe or collard greens, thick stem ends trimmed, tender stems and leaves cut into 1-inch pieces (about 12 cups)",
        "2 cups canned low-salt chicken broth"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Leafy Green",
        "Bake",
        "Saut\u00e9",
        "Low Cal",
        "Rosemary",
        "Winter"
    ],
    "title": "Rosemary Chicken with Broccoli Rabe",
    "url": "http://www.epicurious.com/recipes/food/views/rosemary-chicken-with-broccoli-rabe-739"
}