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Return to browsing category: Poultry

Cajun Chicken with Collard Greens by Rebecca Smith serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Real Simple - Pan fried chicken breasts with a side of collard greens

Ingredients:

4 tbsp

olive oil

4 6-oz

boneless, skinless chicken breasts

2 tsp

blackening or Cajun seasoning

kosher salt

black pepper

cloves garlic, sliced

red bell pepper, sliced

10 cups

bunch collard greens, stems discarded and leaves cut into strips

15-oz can black-eyed peas, rinsed

Directions:

1.Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with blackening seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
2.Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to plates.
3.Meanwhile, in a second skillet, heat the remaining 3 tablespoons of oil over medium-high heat.
4.Add the garlic and bell pepper to the second skillet and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.
5.Add the collard greens, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until just tender, 5 to 7 minutes.
6.Stir in the black-eyed peas and cook until heated through, 1 to 2 minutes more. Serve with chicken.

Categories:

Main Dishes
Poultry