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Swiss Chard Stuffed Chicken Breast

Developed by Greg Strahm

Serves:
6
Prep Time:
20 minutes
Cook Time:
20 minutes
A low carb, high protein entree with a delicious filling of Swiss chard, mushrooms, garlic, and leeks makes this a delicious yet healthy meal. The filling by itself would make a great side dish.
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Ingredients:

  • 3:
    large chicken breasts, skinless and boneless
  • 1 bunch:
    fresh swiss chard
  • 1:
    leek, rinsed and thinly sliced
  • 1 cup:
    fresh shitake mushrooms, coarsely chopped
  • 4 cloves:
    fresh garlic, minced
  • 2 tablespoons:
    butter
  • 2 tablespoons:
    extra virgin olive oil
  • 1/3 cup:
    marsala
  • 2 tablespoons:
    balsamic vinegar
  • salt and freshly ground black pepper, to taste

Directions:

  • FILLING:

  • 1:

    Trim stems from Swiss Chard, wash and drain.

  • 2:

    In a large skillet over medium hi heat melt butter and oil.

  • 3:

    Add leek, garlic, and mushrooms. Saute until lightly caramelized.

  • 4:

    Add Chard and allow to wilt.

  • 5:

    Add Marsala and Balsamic to deglaze. Reduce heat to medium and let simmer until liquid evaporates (8-10 minutes).

  • 6:

    Adjust seasoning with salt and pepper. Remove from heat and set aside.

  • CHICKEN:

  • 1:

    Butterfly chicken breasts and pound to about 1⁄4 inch thick between plastic wrap.

  • 2:

    Season with salt and pepper and divide filling evenly between all pieces. Should be spread evenly and leaving about 1⁄2 inch on all sides.

  • 3:

    Roll and tie with kitchen string about ever 2 inches.

  • 4:

    In a heated skillet add just enough olive oil to brown on all sides.

  • 5:

    Deglaze with a little marsala and place skillet into a preheated 375° F oven until internal temp reaches 150°F.

  • 6:

    Remove from oven, cover and let rest for 10 minutes. Remove string and slice into medallions and serve.