1 teaspoon paprika, preferably smoked
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
1 3/4 pounds bone-in chicken thighs
3 cloves garlic cloves, peeled, thinly sliced
1 cup reduced sodium chicken broth
2 large heads escarole or curly endive, coarsely torn
1 1/4 cups Sargento ® Shredded Reduced Sodium Mozzarella Cheese, divided
1/2 cup pine nuts, toasted
Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; saute 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.