Pecan Chicken on a Bed of Swiss Chard

This is not shake in bake no matter how much it looks like it

This is not shake in bake no matter how much it looks like it

This recipe makes use of fresh Swiss chard. If it is not in season yet then wait. Swiss chard is similar in taste to spinach but tougher like kale. The stems need to be cooked longer than the leaves and taste a lot like celery.

Pecan Crusted Chicken with Wilted Swiss Chard

  • 2 chicken breasts deboned and skinned
  • 1/2 cup pecans ground to a powder
  • 1/2 cup breadcrumbs
  • 1/8 cup Romano
  • 1 tbsp chopped fresh dill
  • 1 egg beaten with 2 tbsp white wine
  • 1 head Swiss chard
  • 2 tbsp minced garlic
  • 2 tbsp olive oil
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • Salt/pepper

Wash greens and tear leaves into large bites from the stems. Chop stems into small dice. Season chicken with salt and pepper and let stand for 15 minutes. Place meat into egg wash and let stand five minutes. Mix pecans, breadcrumbs, dill and cheese together. Season with salt and pepper. Shake off excess liquid and roll meat in coating. Place on a greased baking dish and bake at 365 degrees until chicken is done, about 40 minutes. When chicken is close heat olive oil in a large frying pan over medium high heat. Add stems and saute until softened, about five minutes. Add garlic and saute one minute. Add wine, deglaze pan and bring to a high simmer. Reduce by half, then add torn leaves and stock. Bring to a simmer, turn heat to low and cover partially. Continue to cook leaves until liquid is absorbed, about 10 minutes. Serve chicken on top of a bed of cooked greens.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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10 Responses to Pecan Chicken on a Bed of Swiss Chard

  1. sallybr says:

    I’ve been away on a trip and barely able to log into the net for a week

    stopping by to say hello and drool over your beautiful recipe….

  2. egg me on says:

    Sounds awesome, man. Happy Pecan Day. :)

  3. Eva Taylor says:

    Swiss chard lends such a beautiful colour to the dish too. The pecan crusted chicken sounds delicious, I imagine you can toast the pecans before grinding and bake the chicken to make it a touch healthier.

  4. laurasmess says:

    Ohhh yeah, this is the bomb! Looks amazing. Love the idea of the pecan crumb!

  5. I adore nut crusted fish and chicken, and pecans have such great flavor, I need to try this!

  6. I find chard here but not swiss chard. I would like some.

  7. Karen says:

    Growing up on a ranch in Texas with lots of pecan trees, I have always enjoy pecans and this is a favorite of mine. Although I must say that swiss chard was usually replaced with mustard or turnip greens. I’d loved to have shared this meal with the two of your.

  8. ChgoJohn says:

    April is National Pecan Month so you’re right on time, Greg. :)

  9. I recently planted my chard for the year. On Sunday one of our chickens escaped and grubbed it all up again. We don’t eat it that often but it is so pretty in the garden. This looks like a good use for it.

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