Friday, July 6, 2007

Swiss Chard Stuffed Chicken


1 tbsp olive oil
3 cloves garlic
1/2 small onion
1 tomato
1 bunch swiss chard
1 tsp balsamic vinegar
1 tsp lime juice
rosemary
salt
pepper
2 oz goat cheese
2 chicken breasts

Dice garlic, onion, and tomato, and sautee over low heat. Rinse swiss chard, break into small pieces, and add once tomato is tender. Let swiss chard wilt. In a bowl, combine olive oil, balsamic vinegar, lime juice, rosemary, and salt, and pepper. Pour over swiss chard mixture.

With bottom of small skillet or mallet, pound chicken breasts until thin. Place small amount of swiss chard mixture on each breast, add a few pinches of goat cheese, and roll up.

Cook chicken over approximately 15 minutes at 350 degrees, or until done. Serve over remaining swiss chard mixture. Serves two.

Note: This is a great summer dish, and I was able to incorporate local ingredients, since chicken, swiss chard, Jersey tomatoes, and goat cheese are all readily available at my farmers market.

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