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🍽️ Chicken Fillet in Chard Wraps

472 kcal · 30 min · 4 servings

Ingredients

• 750 g Swiss chard (8 large leaves)
• salt
• 200 g whole grain rice
• 2 spring onions
• 1 bunch flat-leaf parsley
• 1 clove garlic
• 2 sprigs thyme
• 1 tsp olive oil
• 800 g canned tomatoes (net weight)
• 400 g small chicken breast fillets (4 small chicken breast fillets)
• pepper
• 2 tbsp rapeseed oil
• 4 tsp green pesto (jar)

Instructions

1. 1. Thoroughly wash the chard under running water.
2. 2. Cut the thick stems away from the leaves.
3. 3. Cut out the hard central rib from the middle of the leaves in a wedge shape.
4. 4. Finely dice the cut-off stems and the removed central ribs.
5. 5. Bring a pot of salted water to a boil.
6. 6. Dip the chard leaves into the boiling water for about 30 seconds.
7. 7. Remove the leaves with a slotted spoon.
8. 8. Shock the leaves immediately under cold water.
9. 9. Place the leaves on kitchen paper and let them drain.
10. 10. Cook the rice according to the instructions on the package.
11. 11. Wash the spring onions.
12. 12. Remove the dry ends of the spring onions.
13. 13. Cut the spring onions into small cubes.
14. 14. Rinse the parsley.
15. 15. Shake the parsley dry.
16. 16. Pluck the parsley leaves from the stems.
17. 17. Finely chop the parsley leaves.
18. 18. Peel the garlic.
19. 19. Finely chop the garlic.
20. 20. Wash the thyme.
21. 21. Shake the thyme dry.
22. 22. Pluck the thyme leaves from the stems.
23. 23. Heat olive oil in a pan.
24. 24. Add the garlic and thyme to the hot pan.
25. 25. Sauté the vegetables for 2 to 3 minutes.
26. 26. Add the tomatoes.
27. 27. Mash the tomatoes slightly with a spoon.
28. 28. Let the tomatoes simmer on low heat.
29. 29. Continue cooking until the liquid has evaporated.
30. 30. Rinse the chicken breast fillets.
31. 31. Pat the fillets dry with kitchen paper.
32. 32. Season the fillets with salt and pepper.
33. 33. Heat rapeseed oil in a separate pan.
34. 34. Fry the chicken fillets on medium heat.
35. 35. Fry the fillets for 2 to 3 minutes on each side.
36. 36. Remove the fillets from the pan.
37. 37. Add the diced chard stems and ribs to the frying fat.
38. 38. Add the spring onion cubes.
39. 39. Fry the vegetables on medium heat for 2 minutes.
40. 40. Remove the vegetables from the pan.
41. 41. Let the vegetables cool down slightly in a bowl.
42. 42. Have the parsley and pesto ready.
43. 43. Mix the parsley and pesto into the cooled vegetables.
44. 44. Place two chard leaves overlapping on a work surface.
45. 45. Place the vegetable-pesto mixture on the leaves.
46. 46. Spread the mixture evenly over the leaves.
47. 47. Place a chicken breast fillet on the vegetable filling.
48. 48. Fold the chard leaves over the fillet.
49. 49. Fold the leaves so that a closed packet is formed.
50. 50. Fill a steamer insert with boiling salted water.
51. 51. Place the chard packets in the steamer insert.
52. 52. Steam the packets on low heat for about 10 minutes.
53. 53. Remove the packets from the steamer.
54. 54. Serve the packets with the tomato sauce and rice.

Nutrition per serving

• kcal: 472
• Protein: 35 g · Fett/Fat: 14 g · Carbs: 48 g