INGREDIENTS
1 1/3
lbs Chicken breasts, boneless skinless
3
escarole (1 small head)
1
Carrot
1
Celery, rib
4 cloves
Garlic
1
Onion
2 tbsp
Parsley, fresh
7 1/2 cups
Chicken broth or homemade stock, canned low-sodium
3/4 cup
Rice
1/2 tsp
Black pepper, fresh ground
1 1/2 tsp
Salt
3 tbsp
Olive oil
6 tbsp
Parmesan, grated