4 chicken breast, no skin, no bone,
R-T-C 3 cloves garlic, sliced
sea salt & freshly ground black pepper, to taste
1 large egg
1 teaspoon Dijon mustard
1 bunch chard (rainbow), leaves and stems separatge egg
¼ cup water
1 teaspoon fresh rosemary, chopped
1 ½ cups Panko bread crumbs
1 teaspoon fresh thyme leaves
4 tablespoons extra virgin olive oil, divided
2 tablespoons fresh Italian parsley, chopped
3 cups leeks, washed & sliced
2 tablespoons Balsamic vinegar
Method
- Preheat oven to 350°F. Line sheet pan with parchment paper.
- Rinse chicken breasts and pat dry. Trim of excess fat. Cut each breast half into 3 sections; remove the thin end by slicing in half on the diagonal. Cut the thick end crosswise into two thinner medallions. Set the medallions in a single layer onto a piece of wax paper; cover with another piece of wax paper. Pound gently to even out the thickness of the medallions. Season with salt and pepper.
- In a shallow bowl, whisk together the egg and mustard. In a second shallow dish, place the bread crumbs. Heat 1 tablespoon of the olive oil in a large skillet over high heat. Dip chicken pieces into egg mixture, then into bread crumbs to coat. Cook in skillet in batches, (wiping out skillet between batches). Add additional olive oil, by the tablespoon, as needed. Set chicken onto a parchment-lined baking sheet as it is cooked. Setaside.
- Chop chard stems into 1/4-inch pieces. Coarsely chop leaves. Add remaining 1 tablespoon of olive oil to skillet. Cook chard stems, garlic, and leeks over medium heat 10 - 15 minutes, or until tender. Add water and chard leaves and cook an additional 10 minutes, or until tender. Stir in rosemary, thyme, parsley, and Bal-samic vinegar. Season with salt and pepper to taste.
- Warm chicken breasts in preheated oven until heated through, about 5 minutes. Divide the chard between 6 plates. Top with chicken and serve.
Nutrition Information (per serving)