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1
In a blender, combine 1 cup olive oil, basil, red pepper flakes and 2 cloves garlic.
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2
Puree until blended and thick.
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3
Pour into a shallow baking dish and add the chicken.
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4
Toss to coat and marinate the chicken while finishing the dish.
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5
Bring a large pot of water to a boil.
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6
Preheat a grill or grill pan to medium heat.
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7
Meanwhile, heat a large skillet.
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8
Crush 3 garlic cloves and set aside.
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9
Heat 1 cup olive oil in the skillet.
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10
Add the garlic and cook until golden.
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11
Remove sausage from casings and add to the skillet.
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12
Saute the sausage until browned.
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13
In the boiling water, blanch the broccoli rabe until just soft but still crunchy.
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14
Transfer rabe to a bowl of ice water.
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15
Remove from water, drain on paper towel-lined plate and set aside.
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16
Grill the chicken until cooked through and juices run clear.
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17
To the browned sausage, add the mushrooms and saute until mushrooms start getting soft.
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18
Add the rabe, the chicken stock and a pinch of red pepper flakes and season with salt and pepper.
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19
Slice the bread and lay out on a serving plate.
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20
Spoon some of the broccoli rabe/sausage mixture over top, then cover each with 1 chicken breast and 1 thigh.
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21
Top with arugula, tomatoes and sliced provolone cheese.
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22
Then drizzle some of the broccoli rabe sauce over top, to wilt the arugula, and serve immediately.
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23
A viewer, who may not be a professional cook, provided this recipe.
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24
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
