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Rosemary Chicken and Chicken Liver Brochettes on Sautéed Rapini

Rosemary Chicken and Chicken Liver Brochettes on Sautéed Rapini Recipe

  • 8 to 12 large rosemary branches
  • Juice of 2 large lemons
  • 7 tablespoons virgin or extra virgin olive oil
  • 2 teaspoons finely chopped fresh rosemary
  • 2 teaspoons finely chopped garlic
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 pound chicken livers, halved, membranes removed
  • 6 ounces thinly sliced pancetta, prosciutto, or bacon
  • 4 whole chicken breasts, skinned, boned, and cut into 2-inch pieces
  • 2 pounds rapini, large stems trimmed
  • 4 garlic cloves, halved
  • 2 tablespoons pine nuts
  • ¼ teaspoon crushed red pepper flakes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 790kcal (39%)
Total Fat 43g (66%)
Saturated Fat 8g (40%)
Cholesterol 567mg (189%)
Total Carbohydrate 12g
Dietary Fiber 7g
Sugars 2g
Protein 89g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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