Chicken Roulades with Chard

Chicken Roulades with Swiss Chard

 

Prep Time  25 --- Cook Time: 25 --- Servings: 4

Source: Tinkskitchen.com

 

 

Ingredients

 

• 4 boneless, skinless chicken breasts
• 8 dates, chopped
• 3/4 cup Swiss chard
• 1 garlic clove smashed to a paste with sea salt and 1/4 tsp red pepper flakes + 1 tbsp olive oil
• 1/4 cup feta cheese, softened
• 1/4 cup pine nuts, toasted
• 2 tbsp honey
• 1 tsp fresh thyme, minced
• 2 tsp lemon juice
• 2 cloves garlic, minced
• Salt, pepper
• Olive oil
• 1/2 cup chicken stock

 

Directions

 

1. Place a chicken breast half between two sheets of plastic or parchment paper and pound thin with a mallet.
2. Combine the dates, chard, cheese, nuts, honey, thyme, lemon juice and garlic, ,and spread on the top side of each breast, leaving a 1/2 in border at the edges. Starting at the tapered end, begin carefully rolling the chicken into a roll, secure with a toothpick.
3. Heat a large skillet over medium high heat, cook the chicken seam side down first, cook 3-4 minutes, then flip and cook another 3/4 minutes, then do each side for an additional 3 minutes. Use a thermometer to check your temps, chicken requires 165.Add the stock, cook and cover for 5 additional minutes, then remove to a cutting board to rest for 5 minutes.
4. Cut each roulade crosswise into 1/2 inch slices, then serve with pan sauce drizzled over the top.

 

 

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Notes:

Apr 10, 2016

 

Rolling a piece of chicken up is actually harder than it looks.  If you don't pound it thin enough, no roll.  I do need to make these again, they were delicious!  I am not sure of the origin of the recipe, but I think it may have been The Fresh 20?

 

 

All Photographs Copyright Tink's Kitchen and JSGrey