A play on a Rome, NY favorite -- sauteed greens cooked with garlic and crushed red pepper on top of sauteed chicken, melted cheese, and a toasty hoagie roll.
Ingredients
For the Greens:
2 ounces prosciutto or lean ham, cut into bits
3-4 large cloves of garlic, minced
¼ cup olive oil
½ pound kale, torn with stems removed (see note)
1 teaspoon crushed red pepper flakes
2 tablespoons low sodium chicken broth
¼ cup seasoned bread crumbs
Parmesan cheese to garnish
For the Sandwiches:
4 hoagie rolls
1 tablespoon olive oil
1 pound boneless skinless chicken, cut into 2" lengths
1 teaspoon oregano
½ teaspoon garlic powder
salt and pepper to taste
1 cup shredded cheese (I used a blend of mozzarella, provolone, and Parmesan -- you want sorta smoky and melty)
Instructions
Cook the prosciutto in a large pan or dutch oven.
Add the garlic and let it cook for just a minute until it's slightly golden and fragrant. Add the oil and let it heat.
Add the kale to the pot and stir to coat it with the oil. Let it cook down over medium high heat for about 12 minutes. When it has just wilted sprinkle it with the crushed red pepper flakes and chicken broth.
Once the greens are tender remove them from the heat and toss with the bread crumbs and cheese.
While the greens cook you can preheat the oven to 400 and place the hoagie rolls on a baking sheet.
Heat the 1 tablespoon of olive oil in a skillet. Add the chicken. Sprinkle it with the oregano, garlic powder, salt, and pepper. Cook until the chicken pieces are golden and cooked through -- about 7 minutes, depending on the size of your pieces.
Add ¼ of the chicken to each of the hoagie rolls. Cover with the cheese. Place the baking sheet in the oven and bake until the edges of the bread is toasty and the cheese is melted, about 4 minutes.
Top each sandwich with a helping of the greens and a little more Parmesan cheese. Serve hot.
Notes
#1- Rome greens are traditionally made with escarole. Sometimes I have a hard time finding escarole, but because kale is the new superfood you can basically find it everywhere. Which is why I used it here. You can certainly use escarole if you are looking for a more traditional dish.
Recipe by Sugar Dish Me at https://www.sugardishme.com/chicken-greens-sandwich/