Serve the chicken breasts over rainbow Swiss chard.
- 4 medium size chicken breasts
- 1 bunch of rainbow Swiss chard
- 1 cup pecans
- 1/2 cup panko bread crumbs
- 1 egg
- 2 tablespoons milk
- 1 cup shredded Gruyere cheese
- 4 tablespoons butter
- Salt and pepper to taste
Preheat oven to 350 degrees.
Wash Swiss chard in cold water, remove any wilted leaves and trim any dark spots from the stems, drain and set aside.
In the small bowl of a food processor blend the pecans and bread crumbs together (or, if you don’t have a food processor, finely chop pecans and toss with breadcrumbs); set aside.
Whisk the egg and milk together in a small bowl and set aside.
Place 2 chicken breasts at a time in a plastic bag with a zip close and pound out with the flat side of a meat tenderizer. Place chicken breasts on a heavy cooking pan sprayed with oil, and salt and pepper to taste.
Chop some of the leaves of the Swiss chard, about 3 cups. Place in a metal strainer over a pot of boiling water and steam for 1-2 minutes till just wilted. (Keep the hot water and strainer)
Layer the Swiss chard on each breast along with 2-3 tablespoons of the Gruyere cheese. Gently roll the chicken starting with the small end. Position the chicken breasts on the same tray seam side down.
Brush each breast with the egg wash; gently press the crumb mixture on the top and sides of the chicken, pushing some of the crumb mixture underneath.
Bake for 20-25 minutes; remove and place 1 tablespoon butter on top of each breast and return to the oven for an additional 10 minutes.
While chicken is cooking; chop the remaining Swiss chard leaves and stems; steam over the same hot water from earlier; 2-3 minutes till tender.
Slice and serve the chicken breasts over the rainbow Swiss chard.