Dijon Chicken Breasts & Apple Rice with Spicy Collard Greens

Dijon Chicken Breasts & Apple Rice

with Spicy Collard Greens

35 MIN
$10.94/serving 4 Servings
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    From the Test Kitchen

    In this comforting dish, whole grain dijon combines with brown sugar, soy sauce, and more to make the irresistibly savory pan sauce we’re spooning over simply seared chicken and a side of sweet apple rice. It’s all complete with a hearty side of collard greens sautéed with punchy garlic and a touch of crushed red pepper for a kick of heat.

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    • Nutrition
    • Calories
      650 Cals (est.)
    Dijon Chicken Breasts & Apple Rice with Spicy Collard Greens
    • 4 Boneless, Center-Cut Pork Chops
    • 1 cup Long Grain White Rice
    • 1 Tbsp Light Brown Sugar
    • 2 cloves Garlic
    • 2 Tbsps Soy Sauce
    • 2 Tbsps Apple Cider Vinegar
    • 2 Apples
    • 1 bunch Collard Greens
    • 2 Tbsps Whole Grain Dijon Mustard
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 oz Butter

    Tips from Home Chefs

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    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the fresh produce. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Core and small dice the apples. Place in a bowl; add half the vinegar and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the soy sauce, mustard, sugar, remaining vinegar, and 1/2 cup of water.

    2 Cook the rice

    Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the rice
    Cook the collard greens
    3 Cook the collard greens

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped collard greens. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork
    Finish the sauce
    5 Finish the sauce

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    6 Finish the rice & serve your dish

    To the pot of cooked rice, add the marinated apples (including any liquid); season with salt and pepper. Stir to combine. Slice the rested pork crosswise. Serve the sliced pork with the finished rice and cooked collard greens. Top the chicken and rice with the finished sauce. Enjoy!

    Finish the rice & serve your dish
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