Easy Italian Chicken and Rapini

This dish started out with a coupon for a bag of “Chopped Rappi.” I like clipping coupons… It’s a great way to save money on groceries, helping to keep our grocery bill down. I get ideas from coupons once in a while, too. Coupons often remind me of products I haven’t used in a while, and sometimes they even encourage me to try something new (what is there to lose if I get a great price, right?).

This time, the coupon came in our welcome packet when we signed up for a shoppers club card at Wegmans. I immediately cut the coupon out, since it is rare to get coupons for fresh produce.  I wasn’t 100% sure what “rappi” was, but I suspected that it was probably rapini (commonly known as broccoli rabe).  Sure enough, it was!

The last time I bought rapini, I made a creamy pasta dish, so this time I decided to let the rapini stand on its own. I sauteed it with some garlic and red pepper flakes and served it with a simple Italian chicken. It was healthy, tasty, and came together in no time. What more could you want?

Easy Italian Chicken and Rapini

For the rapini:

  • 12 ounces rapini, cleaned and chopped
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • Pinch red pepper flakes
  • Kosher salt
  • Zest of 1 lemon

For the chicken:

  • 1 pound chicken breast, cut into tenders and pounded thin
  • Kosher salt
  • Italian seasoning
    (or substitute a mixture of basil, thyme, oregano, and mint)
  • 1 tablespoon extra virgin olive oil

To finish the dish:

  • Juice from 1 lemon (use the zested lemon from above)
  • Freshly grated Parmigiano-Reggiano cheese

Start by bringing a large pot of salted water to a boil.  Add the rapini and blanch for 2-3 minutes until bright green.  Drain, and set aside.

In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally.  Add the blanched rapini to the pan and saute for a few minutes.  Stir in the lemon zest and season to taste with Kosher salt.

Meanwhile, season the chicken breast with the salt and sprinkle it with Italian seasoning.  Heat the oil in a large skillet and cook the chicken in batches, cooking for a few minutes on each side until the chicken is slightly caramelized on the outside and cooked through.  After each batch is done, transfer it to a plate and tent with aluminum foil.

To serve, transfer the rapini to a platter.  Arrange the chicken on the bed of rapini.  Squeeze the juice from the zested lemon down over the chicken and rapini. Sprinkle with some freshly grated Parmigiano-Reggiano cheese. Enjoy!

Print Friendly
16 Responses to Easy Italian Chicken and Rapini
  1. Jessica @ How Sweet
    March 9, 2010 | 10:07 am

    That chicken looks so delicious! Never had rapini, but it looks pretty good, and I don’t even like veggies. :)

  2. Bob
    March 9, 2010 | 12:46 pm

    That looks killer. I’ve never tried rapini, my local store doesn’t seem to carry it. Or they hide it when I show up…

  3. Erica
    March 9, 2010 | 1:02 pm

    I would love to try rapini! That looks simple and delicious!

  4. Maria
    March 9, 2010 | 1:38 pm

    Italian food is my favorite. I have been to Italy and could easily live there. Your Italian food always looks top notch!

  5. Nutmeg Nanny
    March 9, 2010 | 2:33 pm

    This look so healthy and delicious! I do have a question though. Do you find rapini to be a little too bitter? Perhaps you like the bitter flavor or have a tip to help take away some of that taste?

  6. Alta
    March 9, 2010 | 2:35 pm

    I love simple delicious dishes like this! Wow. Wish I was having this for dinner tonight.

  7. Jen @ My Kitchen Addiction
    March 9, 2010 | 2:46 pm

    Nutmeg Nanny – Yes, rapini can be bitter sometimes. I don’t mind the bitter flavor, but, I have heard that removing the stems and/or peeling the larger stems takes away some of the bitterness. I have not personally tried it, though.

  8. jenn
    March 9, 2010 | 4:00 pm

    I don’t think I’ve had rapini before. I’m still learning about so many greens that I’ve never tasted, it’s great to have a variety from the usual like spinach. I really need to branch out more. I love that it’s so simply prepared. Delish!!!

  9. Krissy @ The Food Addicts
    March 9, 2010 | 4:46 pm

    ooh, i’ve been eating so much chicken lately, so i need more ideas on how to prepare them! i love it on a bed of greens like that. so healthy. i’ll even add some brown nice to get some carbs too!

  10. Pam
    March 9, 2010 | 5:49 pm

    I’ve never tried rapini either. It sounds and looks delicious! Very healthy recipe! Thanks!

  11. the wicked noodle
    March 9, 2010 | 8:11 pm

    Jen, as always, this looks fabulous! Especially looks like something my husband would love. Adding it to the dinner menu!

  12. The Teacher Cooks
    March 9, 2010 | 10:03 pm

    Very nice entree! I love rapini. I posted a soup that is fantastic. I love your blog. Forget the big loser.

  13. megan
    March 10, 2010 | 8:42 am

    yum! way to go trying something new like that! I’m the same way with coupons – good excuse to try something new :) This dish looks really good…I love finding new ways to serve chicken.

  14. Teanna
    March 10, 2010 | 8:49 am

    You have a Wegmanns? You are SO LUCKY! When I went to Syracuse University, we had a Wegmanns and I could have lived there! Your dish looks so amazing!

  15. Rachel 'Tha Pizza Cutta' Joyce
    March 10, 2010 | 12:24 pm

    This simple preparation is fabulously delicious for rappini. I love this dish because its fast, healthy, balanced, and flavorful. Molto Bene!

  16. Fuji Mama
    March 12, 2010 | 6:46 pm

    I love rapini. Love that you used it as a base to put the chicken on!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://www.mykitchenaddiction.com/2010/03/easy-italian-chicken-and-rapini/trackback/