Chicken Roulades with Chard

Sunday, April 10, 2016

I thought I lost this recipe, because i am playing catch up to the photos.  This was delicious!  

Chicken Roulades with Swiss Chard

April 10, 2016

Yield: 4

Prep time: 25

Cook time: 25

Total time:


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



Place a chicken breast half between two sheets of plastic or parchment paper and pound thin with a mallet. 


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.


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.


Cut each roulade crosswise into 1/2 inch slices, then serve with pan sauce drizzled over the top.


Credit to Cook the Seasons

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