4 boneless skinless chicken breasts
8 chard leaves cooked and drained (I hate spinach, but feel free to substitute if you like it.)
4 turkey bacon strips cooked and chopped
1/2 cup of shredded Gruyere cheese
8 oz marscapone cheese
salt and pepper to taste
16 toothpicks (soak these in water for about 30 minutes)
Balsamic Glaze
1/4 cup honey mustard
2 TBS balsamic vinegar
1 garlic clove (grate on the smallest side of the cheese grater)
4 sprigs fresh thyme, or 1/4 tps of dried time
Mix honey mustard, balsamic, thyme and garlic in a bowl. If you like it sweeter you can add 1 TBS. Set aside
Chop the chard and mix with the bacon, Gruyere cheese, and mascapone cheese. Butterfly the chicken salt and pepper. Stuff the chicken and close with toothpicks. Brush with the glaze and cook chicken on the grill for about 8 minutes on each side.
If you aren't into grilling, pan sear for 2-3 minutes on each side. Brush with glaze and place chicken in a buttered baking dish. Cover and bake in 350 degree oven for 20 minutes.
1 comment:
This sounds soooo nummy!!! I'm going to have to try it!
Post a Comment