Chicken, Broccoli Rabe & Feta on Toast
The assertive flavor of broccoli rabe can be a schoolyard bully in dishes. But here, the sweet tomatoes and briny feta stand up to its bite, rendering this dish a rustic but comforting favorite. Still, if broccoli rabe proves too strong for your taste, you can substitute broccolini or even tiny, trimmed broccoli florets.
Source: EatingWell Magazine, August/September 2005
Gallery
Recipe Summary
Ingredients
Directions
Tips
Pleasantly pungent and mildly bitter, broccoli rabe, or rapini, is a member of the cabbage family and commonly used in Mediterranean cooking. Broccolini (a cross between broccoli and Chinese kale) is sweet and tender--the florets and stalks are edible.
Nutrition Facts
Per Serving:
343 calories; protein 35.6g; carbohydrates 25g; dietary fiber 3.4g; sugars 6.6g; fat 10.5g; saturated fat 4.6g; cholesterol 84.7mg; vitamin a iu 6768.4IU; vitamin c 100mg; folate 38mcg; calcium 220.6mg; iron 2.1mg; magnesium 41.5mg; potassium 424.5mg; sodium 590.5mg; thiamin 0.2mg.
Exchanges:
1 starch, 2 vegetable, 4 lean meat | 2 Carbohydrate Servings