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Ingredients:
4 (6-oz) Chicken Breasts, Boneless, and Skinless
1 Tablespoon Olive Oil
6 Cups Swiss Chard, Chopped
2 Garlic Cloves, Minced
1 1/2 Teaspoon Kosher Salt
1/2 Ground Black Pepper
1/2 Cup Reduced-Fat Ricotta
1 Teaspoon Ground Nutmeg
Instructions
Butterfly each chicken breast by using a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly, and then pound the chicken to create an even thickness. Place in fridge until ready to use. Heat a large skillet over medium-high heat. Add the olive oil and rotate the pan to evenly coat. Add the chard to the pan and toss to coat with olive oil. Continue cooking until the chard has fully wilted. Add the garlic and half of the salt and pepper, and continue cooking until garlic becomes aromatic, about 1 minute. Transfer the chard to a clean mixing bowl and allow to cool. Preheat oven to 350°F. While the oven preheats, combine the ricotta and nutmeg with the chard. Remove the chicken from the refrigerator and season with the remaining salt and pepper. Fill each chicken breast with an equal amount of chard-ricotta filling. Place the chicken breasts in a single layer in a nonstick oven safe pan. Place the pan into the preheated oven and roast for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the oven and allow to rest for 10 minutes. Enjoy.
Tip:
Olive Oil has a variety of health benefits. Olive oil contains large amounts of antioxidants.