Chard Wrapped Chicken

    Put dinner on the table even faster--cook the carrots in the microwave while the chicken roasts.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

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    Updated on October 12, 2012
    Prep Time:
    15 mins
    Bake Time:
    35 mins
    Total Time:
    15 mins
    Servings:
    6
    Jump to Nutrition Facts

    Ingredients

    • Roasted Carrots and Onions (see recipe below)

    • ¼ cup olive oil

    • 2 tablespoon snipped fresh dill, oregano, or sage

    • 1 clove garlic, minced

    • ¼ teaspoon ground black pepper

    • ½ cup crumbled feta cheese

    • 6 medium skinless, boneless chicken breast halves

    • 6 Swiss chard leaves, stems trimmed

    Roasted Carrots and Onions

    • 1 1 pound package peeled fresh baby carrots

    • 1 medium onion, cut into thin wedges

    • 1 tablespoon olive oil

    • ¼ teaspoon kosher salt or salt

    • ⅛ teaspoon ground black pepper

    Directions

    1. Preheat oven to 375 degree F. Prepare Roasted Carrots and Onions and place in oven. Meanwhile in a small bowl combine olive oil, 1 tablespoon of the snipped herbs, the garlic, and pepper. In another small bowl combine feta cheese and 1 tablespoon of the olive oil mixture. Mash mixture together with the back of a spoon to form a paste.

    2. Top each chicken breast with some of the feta mixture, pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken breasts in a 3-quart rectangular baking dish.

    3. After carrots have been in the oven for 10 minutes, add chicken to oven. Bake, uncovered, in preheated oven 25 to 30 minutes or until chicken is no longer pink (170 degree F). If desired, sprinkle chicken with remaining 1 tablespoon snipped fresh herb. Makes 6 servings.

    Roasted Carrots and Onions

    1. In a 2-quart rectangular baking dish combine baby carrots, onion, olive oil, kosher salt or salt, and ground black pepper. Toss to coat. Bake as directed above.

    Nutrition Facts (per serving)

    344 Calories
    16g Fat
    10g Carbs
    38g Protein
    Nutrition Facts
    Servings Per Recipe 6
    Calories 344
    % Daily Value *
    Total Fat 16g 21%
    Saturated Fat 4g 20%
    Cholesterol 99mg 33%
    Sodium 390mg 17%
    Total Carbohydrate 10g 4%
    Total Sugars 5g
    Protein 38g
    Vitamin C 7.1mg 35%
    Calcium 121.2mg 9%
    Iron 1.8mg 10%
    Potassium 624mg 13%
    Folate, total 24.2mcg
    Vitamin B-12 0.6mcg
    Vitamin B-6 0.9mg

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.