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
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.