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Chicken Breast in Lemon-Herb Sauce with Roasted Swiss Chard

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  • Author: Ciao Chow Bambina
  • Category: Dinner

Ingredients

Scale
  • Swiss Chard
  • 1 big bunch of Swiss chard
  • 2 – 3 Tbsp. olive oil
  • Chicken Breast with Lemon-Herb Sauce
  • 2 lbs. boneless chicken breast, each piece halved and pounded to 1/2 inch thickness
  • 1/2 cup Italian-style bread crumbs
  • 1/4 cup olive oil, divided
  • 4 Tbsp. chopped fresh parsley, divided
  • 2 tsp. dried oregano, divided
  • Salt
  • 1 1/2 cup low-sodium chicken broth
  • 1/4 cup lemon juice
  • 1 tsp. crushed hot red pepper
  • 4 cloves garlic, peeled

Instructions

  1. Preheat oven to 425 F.
  2. Clean and tear Swiss chard into pieces. Remove the very bottom of the stem and cut the remaining into 1 inch pieces.
  3. Scatter chard on two cookie sheets and drizzle 1 – 1 1/2 Tbsp. of olive oil on each. Mix and roast for 3 minutes.
  4. Remove from the oven, scoop into a medium sized bowl, and set aside.
  5. Heat oven to 450 F.
  6. In a medium bowl, combine bread crumbs, 1 Tbsp. olive oil, 1 Tbsp. parsley, 1/2 tsp. oregano and salt, to taste.
  7. Spread 2 tsp. of bread-crumb mixture over each piece of chicken, reserving the remaining crumbs.
  8. Roll each piece with the bread crumbs running in a spiral through the center.
  9. Fasten securely with toothpicks.
  10. Arrange the chicken side by side in a 13×9″ baking dish, leaving a little space between each piece.
  11. In a small bowl, stir the chicken broth, lemon juice, hot pepper flakes, remaining olive oil, oregano and salt, to taste.
  12. Pour sauce into the baking dish.
  13. Peel and crush the garlic and scatter in baking dish.
  14. Bake for 10 minutes.
  15. Remove from oven and top chicken with remaining bread-crumb mixture.
  16. Return to oven and bake until the bread-crumb topping is golden brown, about 5 minutes.
  17. Remove roasting pan from oven and place directly over medium-high heat on the stove top.
  18. Add the remaining parsley and bring pan juices to a boil.
  19. Boil until lightly thickened, 1 to 2 minutes.
  20. Place roasted Swiss chard on plates.
  21. Pull the toothpicks from the chicken without loosening the bread-crumb topping then gently transfer the pieces to plates with a slotted spoon.
  22. Pour the sauce around the chicken and onto the Swiss chard.

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Find it online: https://ciaochowbambina.com/roasted-chicken-in-lemon-herb-sauce-with-swiss-chard/