Chicken, Broccoli Rabe & Feta on Toast
Submitted by happyzhangbo
Chicken, broccoli rabe, and feta piled over garlic-rubbed toast. A bright, high-protein skillet where bitter rapini, briny feta, and juicy cherry tomatoes balance on crisp whole wheat bread.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is a smart, Mediterranean-leaning supper that turns a handful of good ingredients into something far greater than a quick stir-together. The bones of it: garlicky chicken tenders, slightly bitter broccoli rabe, sweet-tart cherry tomatoes, and salty feta, all spooned warm over crisp garlic toast that drinks up the juices.
A couple of moves make it sing. First, cook the chicken on its own and pull it from the pan so it stays juicy instead of overcooking while the vegetables go. Second, that splash of red wine vinegar isn’t just background flavor, it actively tames the natural bitterness of the broccoli rabe and brightens the whole skillet.
Don’t skip rubbing the warm toast with a raw garlic clove either. It’s a classic bruschetta trick that perfumes the bread without a drop of extra fat, giving you a fragrant base for the saucy topping.
Chef Tips
- Cook the broccoli rabe just until bright green and barely wilted; push it too far and it turns drab and mushy.
- Add the feta at the very end and stir gently so it softens but keeps its shape rather than melting away.
- Toast the bread sturdy and crisp so it stands up to the juicy topping without going soggy.
Variations
- Swap broccolini or regular broccoli for the rabe if you prefer a milder, sweeter green.
- Use shrimp or white beans in place of chicken for a different protein.
- Finish with a pinch of crushed red pepper for a little heat.
Ingredients
stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped *
Directions
Grill or toast bread.
Lightly rub with peeled garlic clove, if desired.
Discard the garlic.
Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking.
Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes.
Transfer the chicken and any juices to a plate; cover to keep warm.
Add the remaining 2 teaspoons oil to the pan.
Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes.
Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes.
Return the chicken and juices to the pan, add feta cheese and stir to combine.
Cook until heated through, 1 to 2 minutes.
Serve warm over garlic toasts.
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