You can use spinach or arugula in place of the chard in this recipe.
- 2 ounces soft goat cheese – cut into pieces
- 1 garlic clove (or garlic scapes) – minced
- 4 (6oz) boneless – skinless chicken breast halves
- 1 bunch (3 ounces) Swiss chard, spinach or arugula, rinsed, stemmed and coarsely chopped
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 3/4 cup lower-sodium chicken broth
In a small bowl, stir together the cheese and garlic.
Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast to form and a deep pocket. Stuff each pocket with and equal amount of the cheese mixture and the chard. Press the edges of the pocket together to seal. Season the chicken with salt and pepper.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook for 4 minutes per side, or until lightly browned. Reduce the heat to medium. Add the broth, cover and simmer for about 6 minutes, until the chicken is just cooked through and still juicy. With a slotted spatula transfer to 4 serving plates. Serve hot.