Skillet Chicken With Escarole And Pecorino

• 1 pound escarole, cut into wide ribbons
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 4 (4-ounce) chicken breast cutlets
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 large garlic cloves, crushed
• 1/4 teaspoon crushed red pepper
• 1/2 medium red onion, thinly sliced
• 2 teaspoons fish sauce
• 1/4 cup julienne-cut carrot
• 1/2 ounce pecorino Romano cheese, shaved

1. Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.
2. Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate.
3. Reduce heat. Add remaining 2 tablespoons oil and garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce. Divide chicken among 4 plates; top with escarole, carrot, and cheese.

ribbons, extravirgin olive oil, chicken breast cutlets, kosher salt, freshly ground black pepper, garlic, red pepper, red onion, fish sauce, juliennecut carrot, romano cheese

Taken from www.myrecipes.com/recipe/skillet-chicken-escarole-pecorino (may not work)