Chicken Breast with Swiss Chard Filling and Rice

Ingredients

• 2 tbsp Vegetable oil
• 0.125 l vegetable broth (from the jar)
• 1 onion
• 1 tsp butter
• 350 g Swiss chard
• 100 g mushrooms
• 350 g Mushrooms
• 200 g heavy cream
• 20 ml sherry
• 250 g mixed wild rice
• 50 g wheat
• 50 g pearl barley
• 1 bunch parsley
• Salt
• Pepper

Instructions

1. 1.

   Wash chicken, pat dry and cut a pocket into each breast.

2. 2.

   Wash Swiss chard, trim thick stems and blanch in boiling water for 5 minutes. Remove, shock in cold water, drain and squeeze out excess liquid. Chop leaves.

3. 3.

   Peel onion, finely chop, sauté in oil until translucent.

4. 4.

   Clean mushrooms, chop, add to pan. Sauté until liquid evaporates.

5. 5.

   Add Swiss chard leaves, season with salt and pepper.

6. 6.

   Fill each chicken pocket with a portion of Swiss chard mixture, close openings with wooden skewers.

7. 7.

   Heat fat in a skillet and sear chicken breasts on all sides.

8. 8.

   Pour broth over, cover with lid, cook at medium heat for 15 minutes, turning occasionally.

9. 9.

   Clean mushrooms, halve. Melt butter, sauté mushrooms, pour in cream, simmer on medium heat for 8 minutes until thickened.

10. 10.

    Soak wheat and pearl barley in water for 30 minutes, drain and cook with a little water for 10 minutes.

11. 11.

    Prepare rice according to package instructions. Mix cooked wheat and barley into finished rice.

12. 12.

    Finely chop parsley. Slice chicken breasts diagonally, arrange on plates with mushroom sauce and rice, sprinkle parsley over rice.