1 pkg split chicken breasts (3 or 4 pieces) with rib meat
2 T olive oil
salt
pepper
TJ's Everyday Seasoning or Smoked Pepper Seasoning
3 lb mixed greens, chopped (chard, kale, beet greens, etc)
2 T chopped garlic
1/4 c white wine
1 T anchovy paste
1 14 oz can diced tomatoes or equivalent fresh
1 14 oz can white kidney beans, drained
Heat oil in deep skillet. Generously season chicken breasts on both sides with salt, pepper, Everyday seasoning and smoked pepper seasoning. Place chicken in skillet skin-side down and cook on medium high heat for 6 minutes. Turn chicken over and cook for another 6 minutes. Remove chicken and set aside.
Add more oil to the skillet if necessary. Stir in greens until wilted. Add garlic and continue to saute for about a minute. Add wine and bring to a boil. Turn down to simmer and add tomatoes, beans, and anchovy paste. Stir until incorporated.
Add chicken back into the pot and cover. Simmer until chicken's internal temperature comes to 160 F or about 20 minutes. Shred the chicken and stir into the greens.
Serve over brown rice.
