Nutritional Information Calories: 266 Fat: 2g Protein: N/A Carbohydrates: 9g Fiber: 2g Cholesterol: 68mg Iron: N/A Sodium: 764mg Calcium: N/Amg Chicken with Black Olives and Escarole Ingredients 2 Tbsp olive oil (aisle # 8) 1 egg white, lightly beaten (dairy department) 1/4 cup white flour (aisle # 8) 4 boneless & skinless chicken breast halves (service meat department) 1 large bunch escarole, coarsely chopped (produce department) 3 cloves garlic, chopped (produce department) 1 cup College Inn chicken broth (aisle # 6) Black pepper (aisle # 8) 1 cup pitted kalmata or black olives, cut in half (aisle # 6) Salt to taste (aisle # 8) Directions   Dip chicken breasts in egg white, then coat lightly with flour. Heat 2 teaspoons oil in a skillet. Cook chicken on medium heat, 3 minutes on each side. Remove chicken from skillet. Add remaining oil to skillet along with garlic. Cook on low for 1 minute. Add escarole, olives and broth. Cook covered for 3 minutes, until escarole is wilted. Return chicken to skillet and simmer 5 minutes more. Season to taste. Servings Serves 4, serving size 1/4 of recipe Time To Cook Total Cooking time: 30 minutes.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.