{"id":7869,"date":"2011-06-15T00:09:16","date_gmt":"2011-06-15T04:09:16","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=7869"},"modified":"2018-07-29T23:10:40","modified_gmt":"2018-07-30T03:10:40","slug":"baked-stuffed-chicken-breast-swiss-chard","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/baked-stuffed-chicken-breast-swiss-chard\/","title":{"rendered":"Baked Stuffed Chicken Breast with Swiss Chard"},"content":{"rendered":"<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7875\" title=\"baked-stuffed chicken breasts\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-stuffed-chicken-breasts.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-stuffed-chicken-breasts.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-stuffed-chicken-breasts-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">I got out of the comfort zone and stuffed the chicken breasts&#8230;<\/p>\n<p style=\"text-align: left;\">Last Saturday, though I got the feeling of dining out I kind of overcame it and decided to give myself a fine dining experience sitting in my own home. I had never thought of stuffing chicken breasts before as I had other things to make with them. When everything sounded unimpressive I finally had to try stuffing the chicken breasts. I had a lot of fun stuffing and baking the chicken, served it over sauteed swiss chard and topped it with ghee roasted plantain. The appealing look of this dish itself made my taste buds go wild and it tasted like a five star restaurant dish. Guess what? \u00a0I ended up making a second batch.<\/p>\n<p><strong>Baked Stuffed Chicken Breasts<\/strong><\/p>\n<ul>\n<li>Preparation time: less than 15 minutes<\/li>\n<li>Baking time- 30 minutes<\/li>\n<\/ul>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7876\" title=\"Baked stuffed chicken breasts\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/Baked-stuffed-chicken-breasts.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/Baked-stuffed-chicken-breasts.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/Baked-stuffed-chicken-breasts-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/Baked-stuffed-chicken-breasts-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>For stuffing chicken breasts:<\/strong><\/p>\n<ul>\n<li>Chicken breasts or thin chicken cutlets- 4<\/li>\n<li>Tomato ketchup- 1 tbsp\/chicken breast<\/li>\n<li>Swiss chard or spinach- 1 leaf\/chicken breast or a few spinach leaves<\/li>\n<li>Parmesan cheese, grated- 1 handful\/chicken\u00a0breast<\/li>\n<li>Ground pepper- 1\/8 tsp\/chicken breast<\/li>\n<li>Salt- little<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Preheat oven to 350 F.<\/li>\n<li>If you are using chicken breast, cut it in half vertically to make it thin.<\/li>\n<li>Sprinkle ground pepper and a pinch of salt over the chicken breast.<\/li>\n<li>Spread 1 tbsp tomato ketchup over the chicken breast.<\/li>\n<li>Place swiss chard or spinach over it.<\/li>\n<li>Top with a handful of parmesan cheese.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7877\" title=\"stuffing chicken breast\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/stuffing-chicken-breast.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/stuffing-chicken-breast.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/stuffing-chicken-breast-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/stuffing-chicken-breast-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Gently roll the chicken breast, and keep it tight.<\/li>\n<li>If there is any cheese popping out of the roll, remove it and spread it over the chicken.<\/li>\n<li>Have a baking sheet lined with aluminum foil and greased with cooking spray ready.<\/li>\n<li>Place the rolled chicken breast with the opening side as the bottom on the baking sheet.<\/li>\n<li>Bake it in the preheated oven for 20 minutes.<\/li>\n<li>After 20 minutes, turn on the broiler mode in the oven to high.<\/li>\n<li>Place the baked chicken breasts in the broiler and broil for 10 more minutes.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7878\" title=\"baked chicken breast\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-chicken-breast.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-chicken-breast.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-chicken-breast-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-chicken-breast-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Remove from the oven and keep aside.<\/li>\n<\/ul>\n<p><strong>For sauteeing swiss chard:<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Swiss chard or spinach- a bunch<\/li>\n<li>Butter- 1 tbsp<\/li>\n<li>Red dry whole chili- 2<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Parmesan cheese- 2 handfuls<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>While the chicken breast is baking, start making this.<\/li>\n<li>Place a cooking pan over medium heat, add butter and let it melt.<\/li>\n<li>Add the red dry whole chilies, saute for a second.<\/li>\n<li>Add swiss chard, cook till it has wilted and starts to get fried.<\/li>\n<li>Sprinkle ground pepper over it.<\/li>\n<li>Add parmesan cheese and cook till the cheese melts a bit.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7879\" title=\"sauteed swiss chard\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/sauteed-swiss-chard.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/sauteed-swiss-chard.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/sauteed-swiss-chard-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/sauteed-swiss-chard-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Remove from the flame.<\/li>\n<\/ul>\n<p><strong>For making Ghee roasted plantain:<\/strong><\/p>\n<p><strong>Ingredients <\/strong><\/p>\n<ul>\n<li>Ghee- 4 tbsp<\/li>\n<li>Very Ripe Plantain, cut thin- 2<\/li>\n<li>Sugar- 2 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Heat a non-stick cooking pan over medium heat.<\/li>\n<li>Use very ripe plantain for making this, the riper the better.<\/li>\n<li>Peel off \u00a0the skin and cut the plantain in half horizontally, now cut each horizontal half vertically into thin long slices.<\/li>\n<li>Melt the ghee in the heated pan, place the plantain slices over it.<\/li>\n<li>Fry it till both the sides start to turn brown.<\/li>\n<li>Sprinkle sugar over it and fry for a minute.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7880\" title=\"ghee roasted plantain\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/ghee-roasted-plantain.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/ghee-roasted-plantain.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/ghee-roasted-plantain-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/ghee-roasted-plantain-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Remove from the pan and keep aside.<\/li>\n<\/ul>\n<p><strong>How to plate:<\/strong><\/p>\n<ul>\n<li>On a clean plate, place some sauteed swiss chard, place 2 stuffed chicken breasts, pour any juice from baking the chicken left on the baking sheet and top it with 3 slices of Ghee roasted plantain.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>If you don&#8217;t have swiss chard, use spinach instead.<\/li>\n<li>Don&#8217;t exclude parmesan cheese, it gives a really nice aroma and taste to the chicken.<\/li>\n<li>Topping with ghee roasted plantain is just optional, you could use other fruits like caramelized pears or peaches.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-stuffed-chicken-breasts.jpg\" \/>\n<div class=\"item ERName\">Baked Stuffed Chicken Breast with Swiss Chard<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For stuffing chicken breasts[\/b]<\/li>\n<li class=\"ingredient\">Chicken breasts or thin chicken cutlets- 4<\/li>\n<li class=\"ingredient\">Tomato ketchup- 1 tbsp\/chicken breast<\/li>\n<li class=\"ingredient\">Swiss chard or spinach- 1 leaf\/chicken breast or a few spinach leaves<\/li>\n<li class=\"ingredient\">Parmesan cheese, grated- 1 handful\/chicken breast<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/8 tsp\/chicken breast<\/li>\n<li class=\"ingredient\">Salt- little<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 350 F.<\/li>\n<li class=\"instruction\">If you are using chicken breast, cut it in half vertically to make it thin.<\/li>\n<li class=\"instruction\">Sprinkle ground pepper and a pinch of salt over the chicken breast.<\/li>\n<li class=\"instruction\">Spread 1 tbsp tomato ketchup over the chicken breast.<\/li>\n<li class=\"instruction\">Place swiss chard or spinach over it.<\/li>\n<li class=\"instruction\">Top with a handful of parmesan cheese.<\/li>\n<li class=\"instruction\">Gently roll the chicken breast, and keep it tight.<\/li>\n<li class=\"instruction\">If there is any cheese popping out of the roll, remove it and spread it over the chicken.<\/li>\n<li class=\"instruction\">Have a baking sheet lined with aluminum foil and greased with cooking spray ready.<\/li>\n<li class=\"instruction\">Place the rolled chicken breast with the opening side as the bottom on the baking sheet.<\/li>\n<li class=\"instruction\">Bake it in the preheated oven for 20 minutes.<\/li>\n<li class=\"instruction\">After 20 minutes, turn on the broiler mode in the oven to high.<\/li>\n<li class=\"instruction\">Place the baked chicken breasts in the broiler and broil for 10 more minutes.<\/li>\n<li class=\"instruction\">Remove from the oven and keep aside.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-stuffed-chicken-breasts.jpg\" \/>\n<div class=\"item ERName\">Baked Stuffed Chicken Breast with Swiss Chard<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERSummary summary\">For sauteeing swiss chard:<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Swiss chard or spinach- a bunch<\/li>\n<li class=\"ingredient\">Butter- 1 tbsp<\/li>\n<li class=\"ingredient\">Red dry whole chili- 2<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Parmesan cheese- 2 handfuls<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">While the chicken breast is baking, start making this.<\/li>\n<li class=\"instruction\">Place a cooking pan over medium heat, add butter and let it melt.<\/li>\n<li class=\"instruction\">Add the red dry whole chilies, saute for a second.<\/li>\n<li class=\"instruction\">Add swiss chard, cook till it has wilted and starts to get fried.<\/li>\n<li class=\"instruction\">Sprinkle ground pepper over it.<\/li>\n<li class=\"instruction\">Add parmesan cheese and cook till the cheese melts a bit.<\/li>\n<li class=\"instruction\">Remove from the flame.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/baked-stuffed-chicken-breasts.jpg\" \/>\n<div class=\"item ERName\">Baked Stuffed Chicken Breast with Swiss Chard<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERSummary summary\">For making Ghee roasted plantain:<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Ghee- 4 tbsp<\/li>\n<li class=\"ingredient\">Very Ripe Plantain, cut thin- 2<\/li>\n<li class=\"ingredient\">Sugar- 2 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Heat a non-stick cooking pan over medium heat.<\/li>\n<li class=\"instruction\">Use very ripe plantain for making this, the riper the better.<\/li>\n<li class=\"instruction\">Peel off the skin and cut the plantain in half horizontally, now cut each horizontal half longitudinally into thin slices.<\/li>\n<li class=\"instruction\">Melt the ghee in the heated pan, place the plantain slices over it.<\/li>\n<li class=\"instruction\">Fry it till both the sides start to turn brown.<\/li>\n<li class=\"instruction\">Sprinkle sugar over it and fry for a minute.<\/li>\n<li class=\"instruction\">Remove from the pan and keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]How to plate[\/b]<\/div>\n<ol>\n<li class=\"instruction\">On a clean plate, place some sauteed swiss chard, place 2 stuffed chicken breasts, pour any juice from baking the chicken left on the baking sheet and top it with 3 slices of Ghee roasted plantain.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">\u2022If you don&#8217;t have swiss chard, use spinach instead. [br]\u2022Don&#8217;t exclude parmesan cheese, it gives a really nice aroma and taste to the chicken. [br]\u2022Topping with ghee roasted plantain is just optional, you could use other fruits like caramelized pears or peaches.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I got out of the comfort zone and stuffed the chicken breasts&#8230; Last Saturday, though I got the feeling of dining out I kind of overcame it and decided to give myself a fine dining experience sitting in my own home. I had never thought of stuffing chicken breasts before as I had other things &hellip; <\/p>\n","protected":false},"author":1,"featured_media":7875,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,408,91,25,85,1155],"tags":[532,993],"class_list":["post-7869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-chicken-by-ingredient","category-main-dish-for-lunch-or-dinner","category-plantain","category-quick-fix-meals","category-swiss-chard","tag-baked-chicken","tag-plantain"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=7869"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7869\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/7875"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=7869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=7869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=7869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}