My husband was so excited that I finally made a dinner that featured meat. I was excited that I was able to use up more of the greens that seem to be multiplying in my refrigerator.
I have seen this recipe before, and decided to use the version from Better Homes and Gardens for my base.
Ingredients:
- 4 chicken breasts
- 1/4 C oil
- 1/2 C feta (crumbled)
- 1 clove garlic (minced)
- 1 Tbsp fresh oregano (snipped)
- 4 Swiss chard leaves, stems clipped at base of leaf
Directions:
- Mash together feta, oil, garlic, and oregano.
- Place on top of chicken breasts and wrap with a Swiss chard leaf, leaving the ends of the chicken unwrapped (think of a band).
- Put in baking dish and bake at 375F for about 30 minutes–until internal temp of chicken reaches 170F.
To go with it, I sauteed 3 garlic scapes, the rest of the Swiss chard bunch, and the leaves from a kohlrabi in a pan. Added some prosciutto. It made a great side dish. I’d forgotten how much I love Swiss chard.
The Verdict: The chicken smelled awesome when it was cooking. Unfortunately it could have used some more of the feta mixture–I’d suggest doubling it. The flavors worked well together though. And for once DH didn’t say “honey, dinner is great, but it could use some chicken.”
This post shared at Fight Back Friday
I totally identify with the greens multiplying in the fridge thing. Mine seem to be doing the same. This recipe looks wonderful.
Hi I came over from Fight Back friday to see your recipe. I wonder if I could make little rolls like this with cooked chopped chicken. They probably wouldn’t take as long to bake, and the ratio of chicken to the other ingredients would be lower. What do you think?
I’ve actually been thinking the same thing! Except I was thinking more along the lines of pounding out the chicken to make roll ups. If you use cooked chopped chicken it would really shorten the baking time. Please do experiment and let me know how it turns out!
We are doing pretty well managing our greens so far thanks to wonderful recipes like this. Tonight “Fairy Food Packets” were given a pretty good rating by everyone in the family including half eaten plates by the 4 and 2 y/o’s. I cut the chicken into small pieces and sauteed them then emptied my pan put in garlic and then small pieces of the chard stems to soften them then added the greens to slightly wilt. Mixed with chicken and feta I did use closer to 1c and made packets with the biggest of my chard leaves. Baked 15 minutes at 350. Yum!
I sort of did the same as Liz! Sauteed the garlic and a cup of chopped swiss chard stems in the olive oil. Took it from the heat and added the feta, 2 cups of cooked chopped chicken, the oregano and two chopped green onions. Wilted about 18-20 medium chard leaves in boiling water and made rolls with about a heaping tablespoon of filling in each. 350 for 20 minutes. We were going to have them with mashed or baked potatoes, but since the kids and I ended up having fries with lunch, we had the rolls over spaghetti with alfredo. It was great, with kudos from DH! Tasted a lot like a white chicken lasagna. Half of this was enough for DH and I.
Love that idea!