Chicken Stuffed with Swiss Chard and Fontina

Its no secret, getting greens in at every meal can be hard.  I don't always feel like a side of broccoli, or a side of salad. Sometimes I want a hearty, warm meal...especially on a cool day.

Stuffing your chicken is a good way to sneak some greens in.  Even if its not a full serving of veggies, for me I always say " its better than nothing!"

Sometimes stuffing chicken can get discouraging...and lately there are a ton of new ways to roll your chicken, tie your chicken, fold it etc.  Its not complicated.  In fact, its all in where and how you make the cut. (I feel like Im on the set of Grey's Anatomy...) but the thing that gets everyone frustrated is you've spent all that time stuffing it and by the time its ready to eat everything has fallen out or dried up! Not with this method! I promise!

4 Chicken Breast
4 Stalks of Swiss Chard
4 Slices of Fontina Cheese (You can also use Swiss if you wish)
1 1/2 tablespoons of Salt 
1 tablespoon of Garlic Powder
1 teaspoon of Pepper
1 tablespoon of chopped parsley
1/c cup Chicken Stock
1/3 cup White Wine
1 tablespoon of Butter


~Remove the chicken from the packaging and place on the cutting board.  The trick is to slice the chicken from the top and on an angle without piercing all the way through. You want to have a pocket to stuff!

~Season the inside of the chicken breast with a pinch of salt and pepper
~Cut the stalks away from the Swiss Chard and discard. They won't have enough time to breakdown and get tender.
~Place the Swiss Chard and one slice of Cheese in every breast and close the flap.  
~Heat a tablespoon of Canola Oil in a large skillet/pan (use one that is oven safe) and preheat the oven to 400 degrees.
~In a small bowl, combine the salt, pepper, garlic pepper and parsley and sprinkle over the chicken breasts.
~Place the chicken breasts in the skillet/pan with the seal side down gently in the heated oil and sear for 4 minutes.  Add the butter and then using tongs, gently flip the breasts over and sear for another minute.  Add the wine and the chicken stock and place the skillet/pan in the oven for 20-25 minutes until golden brown and cooked in the centre.
~Strain the juices that are left in the pan and pour over your chicken and its ready to serve. 




Your family will be thrilled that the chicken stayed stuffed and didn't ooze all into the pan! This Chicken is perfect with a side of garlic mashed potatoes! 


Natalie