Swiss Chard Leaves Filled with Chicken and Rice

Ingredients

• 100 g Basmati whole grain rice
• Salt
• 12 large Swiss chard leaves (green and red as desired)
• 150 g boiled waxy potatoes (from the day before)
• 300 g chicken breast fillet
• 2 cloves garlic
• 1 tbsp Olive Oil
• black pepper
• 100 g cream cheese (45% fat in milk)
• 2 egg yolks
• 30 g liquid butter (2 tbsp)

Instructions

1. 1.

   Cook the rice in 2.5 times its volume of boiling salted water for about 30–35 minutes.

2. 2.

   Meanwhile, clean and rinse the chard leaves, pat them dry. Peel the potatoes and dice finely. Trim the chicken breast fillets, pat dry and dice into small cubes. Peel and dice the garlic cloves.

3. 3.

   Heat oil in a pan. Add the chicken cubes and brown for 4 minutes over medium heat. Add the garlic, sauté for 2 more minutes, season with salt and pepper, then let cool for about 5 minutes. Mix in the cream cheese, egg yolks, potato cubes and rice.

4. 4.

   Lay the chard leaves on a work surface. Spread the rice mixture onto each leaf, fold them closed, and optionally tie with kitchen twine. Arrange side by side in a baking dish and brush with butter. Bake in a preheated oven at 160 °C (140 °C fan; gas: level 2) for 30 minutes.