Garlic Rosemary Chicken with Wilted Lemon Escarole

This is from the May 2014 Rachael Ray Magazine and was amazing! The chicken was so delicious. I used skinless chicken, but was still amazing.

• 4 lg boneless, skin on chicken breasts
• 5 cloves garlic,thinly sliced
• 2 lg sprigs rosemary, leaves stripped and choed
• salt and pepper
• 3 tbsp extra virgin olive oil
• 1/2 cup dry white wine
• 1 head escarole, chopped
• 1/4 cup chicken stock
• 1/2 lemon
• warm, crusty bread

1. Heat a large cast iron skillet over medium high. Loosen the skin on one chicken breast, creating a pocket. Arrange 1 sliced garlic clove and some chopped rosemary under the skin. Repeat with the remaining chicken. Season the chicken with salt and pepper.
2. Coat the bottom of the skillet with 2 tbsp olive oil, add the chicken, skin side down. Weigh down the chicken with a skillet or foil covered rick, cook until the skin is crisp, about 12 minutes. Turn and cook until the chicken is no longer pink in the center, 5 to 6 minutes more. Transfer the chicken to a plate.
3. Add the wine to the skillet and stir, scraping up any brown bits. Simmer until the sauce is reduced to 2-3 tbsp, drizzle over the chicken. Add the remaining olive oil and garlic, stir 30 seconds. Add the escarole and stir until wilted, about 3minutes. Season with salt and pepper, Stir in the stock, then squeeze lemon over the greens.
4. Divide among plates and serve with bread