Panecotta with Chicken

Don't you just love escarole? It is such a comfort food. I especially like this recipe for Panecotta. I made this way back when I first started the blog. It was from the New Haven Register Food Section. The recipe was  from Jo Farricielli of East Haven, CT. This time I added some cooked chicken that I had in the freezer. It made it a more substantial meal. If you make this make sure to grab a corner piece. Those are extra crispy!

Panecotta with Chicken
1/2 loaf Italian bread, cubed; bread can be day-old, stale or fresh
1/2 sliced onion
1/4 cup olive oil
1/4 cup Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup cut up cooked chicken, from either a roast or soup chicken.
4 - 6 cups of cooked Escarole and Beans, recipe follows

Coat 9- by 13-inch casserole or baking dish with cooking spray. Spread enough cubed bread to cover bottom of a 9- by 13-inch casserole or baking dish. Saute onion in olive oil until onions are golden and slightly caramelized. Spoon this mixture over the bread. Top the bread with the cubed chicken. Then cover with the Escarole and Beans. Sprinkle top generously with grated Parmesan and mozzarella and bake in a preheated 350- degree oven for 20 minutes. Move to upper shelf in oven, and broil for 5 minutes, until cheese is slightly browned. Makes 6 generous servings.

Escarole and Beans
1 large head of escarole
1 clove of garlic, minced
1 cup cooked cannellini or Navy pea beans, canned or freshly cooked
Salt and pepper

Wash escarole. Remove core, cut leaves and boil in about 2 cups of salted water until it cooks down and is completely tender. Remove from heat; reserve liquid.
Lightly saute garlic in olive oil. Add cooked beans, escarole along with enough liquid to make the mixture slightly soup. Add salt and pepper to taste. Cook together on top of stove for 20 minutes. This can Be made ahead of time, eaten as is with fresh Italian bread or made into Panecotta.