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Rosemary Chicken with Broccoli Rabe


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 bunched 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

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 degrees. 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 then add to skillet; sauté until brown at about 3 minutes per side. Arrange chicken atop broccoli rabe. Add broth and reserve marinade to skillet; boil for about 5 minutes until reduced to 1 cup. Pour over chicken. Cover with foil for about 15 minutes bake until chicken is cooked through. Serves 4.