Challenge: Grilled Chicken with Broccoli Rabe and Sausage
- Level: Easy
- Yield: 15 to 20 appetizer portions or 8 full portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 638
- Total Fat
- 48
- Saturated Fat
- 10
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 37
- Cholesterol
- 139
- Sodium
- 832
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
2 cups olive oil
1 bunch basil, leaves only
1 teaspoon red pepper flakes, plus a pinch
5 cloves garlic
2 pounds thinly sliced chicken breast
2 pounds boneless, skinless chicken thighs
3 pounds sausage, sweet or spicy
1 bunch broccoli rabe
3 portobello mushrooms, sliced
1 cup chicken stock
Salt and freshly ground black pepper
1 loaf Italian bread
1 bunch arugula, leaves only
10 grape tomatoes, halved
Provolone slices
Directions
- In a blender, combine 1 cup olive oil, basil, red pepper flakes and 2 cloves garlic. Puree until blended and thick. Pour into a shallow baking dish and add the chicken. Toss to coat and marinate the chicken while finishing the dish.
- Bring a large pot of water to a boil. Preheat a grill or grill pan to medium heat.
- Meanwhile, heat a large skillet. Crush 3 garlic cloves and set aside. Heat 1 cup olive oil in the skillet. Add the garlic and cook until golden. Remove sausage from casings and add to the skillet. Saute the sausage until browned.
- In the boiling water, blanch the broccoli rabe until just soft but still crunchy. Transfer rabe to a bowl of ice water. Remove from water, drain on paper towel-lined plate and set aside.
- Grill the chicken until cooked through and juices run clear.
- To the browned sausage, add the mushrooms and saute until mushrooms start getting soft. Add the rabe, the chicken stock and a pinch of red pepper flakes and season with salt and pepper.
- Slice the bread and lay out on a serving plate. Spoon some of the broccoli rabe/sausage mixture over top, then cover each with 1 chicken breast and 1 thigh. Top with arugula, tomatoes and sliced provolone cheese. Then drizzle some of the broccoli rabe sauce over top, to wilt the arugula, and serve immediately.