SautéEd Escarole With Boneless Corn Muffin Fried C

Name: SautéEd Escarole With Boneless Corn Muffin Fried Chicken Thighs!!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads escarole fresh, - cleaned and ripped; 8 cloves garlic - crushed & chopped; 1/2 cup red peppers marinated, - sliced - plus 3 tablespoons of marinade; 6 ounces black olives can of, - drained & chopped; 1 red onion - sliced; grated romano cheese; olive oil; 3 pounds boneless chicken thighs; 6 corn muffins; flour; milk; corn oil

Servings: persons

2 heads escarole fresh, - cleaned and ripped
8 cloves garlic - crushed & chopped
1/2 cup red peppers marinated, - sliced - plus 3 tablespoons of marinade
6 ounces black olives can of, - drained & chopped
1 red onion - sliced
grated romano cheese
olive oil
3 pounds boneless chicken thighs
6 corn muffins
flour
milk
corn oil

1
In a large frying pan heat a few drizzles of olive oil. Add the garlic, onion, olives, red peppers (plus the marinade) and saute. When the onion is softened add the escarole and place a loose fitting lid on top. The escarole will overflow the pan, that is o.k., it will cook down. Simmer the escarole until it is tender then , set aside.
2
For the Corn Muffin Chicken Thighs:
3
Carefully remove the bone from the chicken thighs.
4
Place the corn muffins in a food processor and process to a bread crumb like consistency.
5
In three separate shallow dishes place one with milk, one with flour and one with the corn muffin crumbs.
6
Dip the chicken first in the flour, then the milk and then the corn muffin crumbs.
7
Heat the corn oil, about 1 1/2 inch deep and place the chicken thighs in the hot oil. Do Not Over Crowd the oil.
8
When the thighs are golden on one side, carefully turn over, and finish frying on the other side.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 heads escarole fresh, - cleaned and ripped, 8 cloves garlic - crushed & chopped, 1/2 cup red peppers marinated, - sliced - plus 3 tablespoons of marinade, 6 ounces black olives can of, - drained & chopped, and more.

Yes, SautéEd Escarole With Boneless Corn Muffin Fried Chicken Thighs!! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

SautéEd Escarole With Boneless Corn Muffin Fried Chicken Thighs!!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions