Friday, July 01, 2005

Chicken, Broccoli Rabe & Feta Country Toasts

Chicken, Broccoli Rabe & Feta Country Toasts(Adapted from EW)

4 thick slices whole-wheat bread
1 garlic clove, peeled
1/4 cup chopped peeled garlic
4 teaspoons olive oil
16 ounces chicken tenders, cut crosswise into 1/2" pieces
1 bunch of broccoli rabe, stems trimmed, cut into 1" pieces
2 cups cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/4 teaspoon salt
pepper to taste
3/4 cup crumbled feta

Toast bread and lightly rub with a peeled garlic glove.

In a large skillet, heat two teaspoon oil over high heat until hot but not smoking. Add chicken and cook 4 to 6 minutes until no longer pink inside. Remove the chicken from the pan and keep warm.

Add the remaining 2 teaspoons oil to the pan. Add 1/4 cup garlic and cook, stirring, for 30 seconds until you can smell the aroma - try to not let it get brown. Add broccoli rabe and cook for 2-4 minutes until bright green and just starting to wilt. Stir in tomatoes, vinegar, salt and pepper. Cook for 2-4 minutes, stirring occasionally, until the tomatoes start to break down. Add the chicken and any juices back in to the pan to heat through for about 1 to 2 minutes. Serve oven the toast and scatter the cheese over each serving.

Serves 4


  1. next time try blanching the rabe first, that removes a lot of the bitterness. I make a dish with orichette, rabe and turkey sausage thats is really good.

  2. Wow. This sounds really good. Thanks for the recipe Joe. Also, the date and cardamom cake looked sinfully good! I have never cooked with cardamom and it makes me curious.