Easy Italian Chicken and Rapini

We found this delicious Italian meal on My Kitchen Addiction and couldn't wait to share it with you.  We think it makes the perfect meal as the winter slowly transitions into spring.

INGREDIENTS

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

DIRECTIONS

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!

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