Stuffed Chicken Breasts

IMG_7142This summer, I planted a couple rows of Swiss Chard. I used it in several of my dishes, but this was one of our favorites. This simple one dish dinner, one pan meal, was a perfect way to re-vamp the dish.

  • 2 Large Chicken Breasts
  • 3 cups of chopped swiss chard
  • 1 tsp of butter (for swiss chard)
  • 1 rounded tbsp of cream cheese
  • 2 tsp of butter (for pan)
  • 4 toothpicks, soaked in water
  • Cracked Salt and Pepper
  1. Soak toothpicks in water for a couple minutes.
  2. Filet Chicken Breast down the middle, using the biggest part of the breast as the fold. Lay open on a plate
  3. In a medium sized pan, warm butter and saute the swiss chard. Remove and put in a small bowl.
  4. Add cream cheese to the sautéed swiss chard when hot and melt. Let cool.
  5. Fill chicken breasts with creamy swiss chard mixture and sew closed the breast using the wet toothpicks. You want them to be moist so they don’t burn when cooked. Crack Salt and Pepper on the outside, not too much, the flavor is inside.
  6. In the same heated pan, add a 2 tsp of butter on medium heat and cook chicken breasts. I usually cover so they steam and cook. Let one side cook for at least 7-10 minutes, until browned before turning. Then repeat on the other side.
  7. Now, some of that lovely butter, cream cheese, swiss chard magic just falls out. Just embrace it, by browning the chicken in it. It’s worth it.

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