Theodore made dinner for us tonight. Paula and I chose a simple recipe that we found in the January/February 2016 Cooking Light magazine called Skillet Chicken with Escarole. He stayed home from school because he could not get up out of bed so Paula had him cook supper with all of his spare time.
Bring a saucepan of water to a boil over high heat. Add 1 bunch of escarole (or Swiss chard) that has been cut up into ribbons. Cook 1 minute and then drain.
Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Sprinkle 3-4 chicken breasts evenly with salt and pepper. Add the chicken to the skillet and cook 2-3 minutes on each side or until done. Transfer to a plate.
Reduce the heat. Add another 2 tablespoons of olive oil and 4 minced garlic cloves. Cook for 1 minute. Stir in red pepper, 1 or 2 red/yellow peppers, thinly sliced and 1/2 medium red onion that has also been thinly sliced. Cook for another minute. Add the escarole and cook for another minute. Stir in 2 teaspoons of fish sauce. Divide chicken among 4 plates. Top with escarole, julienne-cut carrots, and thinly sliced pecorino cheese.