Go Back
+ servings
Print Recipe
0 from 0 votes

Spring Picnic: Chicken Roulade with Rainbow Chard

Chicken roulade, eaten hot or cold is perfect for a light supper for a spring picnic.
Servings: 4

Ingredients

  • 2 chicken breasts flattened
  • olive oil for browning meat
  • flour
  • 1/2 large onion or 2 shallots, finely diced
  • 1 clove garlic minced
  • 2 teaspoons pine nuts
  • 2 teaspoons dried fruit golden raisins, cranberries, apricots, dried cherries
  • 1 bunch rainbow chard can use optional swiss chard or spinach
  • 2 t pecorino romano cheese freshly grated
  • Sea salt black pepper to taste
  • String

Instructions

  • Prepare the chicken breasts by placing inside a large ziplock bag. Using a cast iron pan (or similar) flatten. Meat pounders tend to desecrate meat and make unseemly marks. Flat pots or pans work better and don’t harm the raw meat.
  • Salt and set aside. This will give the chicken breasts time to reduce temperature, which will help them cook in the center more easily.
  • Prepare the swiss chard mixture: Wash and dry thoroughly. Remove any discolored parts. Trim the ends. Cut the stalks and separate. These need a finer dice than the leaves.
  • Cut leaves into small pieces.
  • Soak dried fruit in a little water.
  • Heat onion and oil in pan at same time. Once onion is softened almost golden, add garlic and cook for about a minute, being careful not burn garlic.
  • Add pine nuts to toast, stirring pan.
  • Drain dried fruit, dice and add to pan. Add in stalks and cook for a few minutes until softened.
  • Add in leaves, continuing stirring pan, incorporating all ingredients. Turn pan off. Swiss chard will continue to cook. Do not overcook. Allow to to come to room temperature.
  • Assembly: Sprinkle cheese on chicken breasts. Spread mixture on, careful to not overdo. Roll up as tightly as you can and tie each with three strings. One in middle and one at each end.
  • Roll in flour. Pan fry until browned, turning to each side. Finish in hot oven of 375 for 8-10 minutes.
  • If eating hot, allow chicken to rest at least 10 minutes before slicing. I used a cast pan to do all parts of the dish. This makes it easy to go from stove top to oven.