1 tbsp. olive oil
1 sm. onion, chopped
1 head of escarole, trimmed, washed and thinly sliced
8 c. chicken stock
1/2 c. short-grain rice
3/4 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
Salt and fresh ground black pepper
2 tbsp. grated Parmesan cheese

In a heavy stockpot, heat the oil over medium heat. Add onion and saute for 2 to 3 minutes, or until golden. Add escarole, and 1 cup stock. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Stir in the remaining 7 cups stock and bring to a simmer. Add rice and simmer, covered, for 10 minutes. Add chicken and cook, covered, for 10 minutes longer, or until rice is tender and the chicken cooked. Season with salt and pepper to taste. Top with cheese. Serve with warm Italian bread.