Crispy Skin Chicken-less Breasts with Escarole & White Beans

Crispy Skin Chicken-less Breasts with Escarole & White Beans

Day 124 of My Rachael Ray Challenge 


For the Beans:

2 cups cooked cannellini beans (If using dry add rosemary, onion, bay leaf and kombu and baking soda to the cooking water.)

For the Chicken-less breast and Escarole:

4 tofu or seitan cutlets; or 4 pieces of your favorite faux chicken (I like Gardein Scallopini)

4 large sheets of rice paper

4 large garlic cloves minced and divided

2 tablespoons chopped rosemary

2 tablespoons chopped thyme

Salt & pepper

½ cup ground toasted almonds

¼ cup coconut flour

zest of 1 lemon

1 cup cashew cream or cauliflower puree (recipe below)

2 or more tablespoons olive oil or coconut oil; divided

½ cup dry white wine

1 chopped onion

½ teaspoon red pepper flakes

1 large head escarole, cleaned and coarsely chopped

½ cup chicken-less stock or veggie stock

A few grates of nutmeg

1 lemon

Crusty bread for mopping


Combine half of the garlic and all of the herbs in a small bowl. Rub a little of the herb mixture over each tofu or faux chicken cutlet. One at a time soak the rice paper in warm water for a minute and then wrap the cutlets burrito style. The rice paper will become the “chicken-skin”. Once all of the cutlets are wrapped set aside. In a shallow bowl combine the remaining herb mixture with the citrus zest, coconut flour, ground nuts and salt & pepper; set aside.

Put the cashew cream or cauliflower puree in another shallow bowl. Coat each cutlet with the creamy mixture and then coat with the nutty herb mixture.

Add a turn of the pan of olive oil or coconut oil to a cast-iron skillet. Place the cutlets in the hot pan and cook 5 minutes per side adding more oil as needed. The cutlets should be nicely browned with a crunchy “skin” coating. Add wine to the pan to pick up drippings and cook for 2-3 more minutes.  Remove the cutlets from the pan and keep warm.

Add a little more oil to the pan and cook the onions and garlic for 7 minutes being careful not to brown. Add the crushed pepper flakes, stir, then wilt the escarole. Season with salt, pepper, and nutmeg. Add stock and beans, and simmer a few minutes. Douse with lemon juice.

Serve the beans and greens in shallow bowls and top with a piece of crispy non-chicken. Enjoy!! XOXOXO