Stuffed chicken breast fillets on a bed of chard

Ingredients for 2 servings:

• 2 servings of chicken breast
• 250 g ricotta
• 200 g crème fraîche or crème légère
• ½ pack of mixed frozen herbs or 1 bunch fresh (chopped)
• 1 kg chard, 4 leaves blanched
• 400 ml vegetable stock
• 200 g feta cheese with herbs, diced
• Chicken seasoning, if available
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Filled with ricotta and herbs, cooked in a roasting bag!

Trim the chard and set aside 4 large leaves. Cut the chard leaves into wide strips and cut the white stems into thinner strips. Blanch the 4 large leaves in the vegetable stock for about 3 minutes, then drain in a sieve. Cut a pocket into each chicken breast. Put 4 tablespoons of the ricotta into a small bowl and mix with half of the herbs. Season the chicken breasts generously, inside and out, with paprika, chicken seasoning, salt, and pepper. Fill the pockets with the ricotta mixture and add 3 feta cubes to each. Wrap each breast with 2 of the blanched chard leaves. Tie with kitchen string if desired, but this works fine without. Mix the remaining ricotta with the crème fraîche, the feta cubes, and the remaining herbs in a bowl. Season with garlic and pepper. Stir in the chopped chard strips. Preheat the oven to 180°C. Prepare the roasting bag: Cut a sufficiently large piece, tie one side, and open the bag wide. First, add the chard mixture, then place the wrapped chicken breasts on top. Tie the other side of the bag and make a vertical cut of about 1 cm at the top of the seal. Place the bag on a cold baking sheet, place it on the middle rack of the oven, and cook for 25-30 minutes. You can also substitute the chard with fresh spinach leaves.