1/2 medium head escarole, torn into bite-size pieces |
5 tablespoons olive oil |
3 boneless chicken breast halves, skinned |
salt and freshly ground pepper |
1 large shallot, minced |
1/4 cup fresh orange juice |
2 tablespoons plus 2 teaspoons balsamic vinegar or red wine vinegar plus 1/4 teaspoon sugar |
1 tablespoon grated orange peel |
1 1/2 teaspoons dijon mustard |
1 7 1/2-ounce can prepared caponata, such as progresso |