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Tasty Morsels

Tasty Morsels - Extra time is worth the effort for stuffed chicken treat

By: Susie Iventosch
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Though this recipe is a tiny bit time consuming to prepare, the chicken is very moist with the red chard stuffing, and can be grilled on the barbecue. This makes for a quick after dinner clean-up. The cabernet reduction sauce is a nice accompaniment over both chicken and rice. I love to use wild rice pilaf with this dish, adding sautéed onion, dried cranberries, a splash of orange juice and toasted pecans to the pilaf. But any rice will work and if you don't have time to make a fancy rice dish, simply use cooked rice. The sauce will make it special enough! And, if you're not in a mood for chicken, the stuffing is great rolled into flank steak, or stuffed into the middle of a New York steak. n Chard-stuffed chicken with cabernet-balsamic reduction sauce (Serves 6) 6 boneless, skinless chicken breasts ¼ cup olive oil 1 bunch red Swiss chard, cleaned and leaves removed from stems 1 bunch red or green kale, leaves removed from stems 1 large yellow or red onion, chopped 2 cloves garlic 1 tablespoon Dijon mustard ½ cup crumbled blue cheese kitchen string Directions Lay chicken breasts out flat on a cutting board. With a sharp knife, make a horizontal slit, leaving one side intact, forming a little pocket and a flap. Set aside. In a large skillet, heat 1-2 tablespoons olive oil and cook garlic with onions until they are translucent and cooked through. Add Dijon mustard and stir well. Remove onions from pan and place in a medium-large mixing bowl. In same pan, heat 1-2 tablespoons oil, and cook chard and kale, in several batches, 1-2 minutes per side, or until just al dente. Remove to bowl with onions. Sprinkle blue cheese over mixture and stir well. Season to taste with salt and pepper. Using a soup spoon, or small serving spoon, stuff each chicken breast with chard mixture and close the open flap over the stuffing. Then seal together by tying the kitchen string around the breast in two or three places. Preheat barbecue to medium-high heat, and grill chicken bundles for approximately five minutes per side, or until done, but not overcooked. Remove strings and slice cross-wise. Serve with wild rice and cabernet reduction sauce. n Cabernet (or any red wine you like) reduction sauce 2 cups red wine of your choice (the better the wine, the better the sauce!) 2 tablespoons balsamic vinegar 2 cups chicken broth 2 carrots, peeled and very coarsely chopped 2 celery stalks, very coarsely chopped 1 yellow onion, cut into eighths, roasted and almost burned over an open flame, or in the broiler 6 or so whole black peppercorns 1 bay leaf 2 twigs of fresh thyme, or 1 teaspoon dried 2 twigs of fresh rosemary, or 1 teaspoon dried 2 tablespoons cold, unsalted butter, optional Directions Combine all ingredients in a large saucepan, bring to a boil and continue to boil over medium-high heat until reduced by half. Reduce heat to low and simmer for about one hour to enhance flavor. Cool and strain out all solids. When ready to serve, pour sauce back into pot and again bring to boil and reduce by half again. At this point the sauce is ready to serve, but if you like a silky texture, add cold butter to warm sauce and stir over medium-low heat until well-integrated. Serve over chicken and rice immediately. Susie can be reached at suziven@hughes.net