Rosemary Chicken with Broccoli Rabe

Ingredients

• 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 bunches 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

Instructions

1. Combine lemon juice, shallots, 2 teaspoons oil, rosemary and 1 teaspoon garlic in glass dish.
2. Add chicken; turn to coat.
3. Cover; chill 2 hours.
4. Preheat oven to 350F.
5. Bring large pot of water to boil.
6. Add broccoli rabe; cook 1 minute.
7. Drain.
8. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat.
9. Add 4 teaspoons garlic; stir 30 seconds.
10. Add broccoli rabe; stir until liquid evaporates, about 2 minutes.
11. Transfer to 13x9x2-inch glass baking dish.
12. Heat same skillet over medium-high heat.
13. Remove chicken from marinade, reserving marinade.
14. Season chicken with salt and pepper.
15. Add to skillet; saute until brown but not cooked through, about 3 minutes per side.
16. Arrange chicken atop broccoli rabe.
17. Add broth and reserved marinade to skillet; boil until reduced to 1 cup, about 5 minutes.
18. Pour over chicken.
19. Cover with foil; bake until chicken is cooked through, about 15 minutes.