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Entree
American
6 servings
20 minutes
40 minutes
6 chicken breast halves (4 ounces each)
2 eggs
2 tablespoons water
1 cup bread crumbs, toasted
1/2 cup pine nuts, toasted and crushed
4 tablespoons olive oil
2 pounds chard, washed and chopped
1 cup chicken broth
Salt and pepper to taste
Preheat oven to 375º.
Beat the eggs and water.
In a separate bowl, mix together bread crumbs and pine nuts.
Heat 1 tablespoon of the olive oil in a medium saucepan over high heat until hot (but not smoking).
Gently dip chicken breast into egg mixture until lightly coated, then roll in bread crumbs.
Sear chicken on both sides until golden brown. Place chicken in baking dish. Continue until all breasts are coated.
Add olive oil when needed.
Bake until internal temperature reaches 180º.
While chicken is cooking, sauté swiss chard and onions with 1 tbsp. olive oil in a hot pan. Cooked until chard is wilted, about 3 or 4 minutes.
Add hot chicken broth and simmer about 2-3 minutes longer.
Remove chicken from oven.
Place serving of chard on each dish with 1 chicken breast on top.
Serve immediately.
