From the Savvy Chic Cuisine dish BEET & ISRAELI COUSCOUS RISOTTO Chicken breast stuffed with beet greens, ricotta, and smoked salmon with white asparagus
Makes 4 servings
Savvy Tip: Beet greens have a taste between spinach and Swiss chard. They’re packed with nutrients like vitamins A and C and folate. Choose leaves that are green and crisp. The stems are edible, too – a way to get the most out of beets!
3 chicken breasts, boneless and skinless
2 tbsp grapeseed oil
2 packed cups of beet greens, roughly chopped
2 tsp olive or grapeseed oil
1 clove of garlic, minced
1 tsp fresh lemon juice
1 cup low-fat ricotta, drained in a cheesecloth for a few hours to remove excess moisture
½ cup smoked salmon, chopped finely. Choose a drier, flakier variety.
Salt and freshly ground pepper
Cut pouches in the middle or at the thicker end of the chicken breasts (see direction at end of recipe). Set aside.
Rinse the beet greens and set aside. Don’t let the greens dry completely.
Heat the 2 tsp olive oil in a sauté pan over medium heat. Add the garlic and stir for a minute until softened.
Reduce the heat to low, add the beet green, and mix well. Sauté for 2-3 minutes until tender and the water has evaporated.
Remove the pan from the heat, mix in the lemon juice, and cool the greens completely.
Preheat an oven to 375°F (190°C).
Place the drained ricotta in a small bowl. Add the cooled beet greens and the smoked salmon and mix well.
Season for taste with salt and pepper. Note: adjust the seasoning carefully as beet greens are high in sodium and the smoked salmon is already salty.
Fill a pastry bag, fitted with a large round pastry tip, with the ricotta filling. Alternately, snip the end of a sturdy plastic sandwich bag, fit with a tip, and fill.
Place the pastry tip in the entry pocket of a chicken breast and fill with some of the mixture. Repeat with the remaining 2 chicken breasts. Secure the opening of the pocket with a toothpick.
Lightly season the outside of the chicken breast with salt and pepper.
Heat the 2 tbsp of grapeseed oil over medium-high heat in an oven-proof frying pan. Brown the chicken for 4-5 minutes on one side then turn.
Place the pan in the oven and bake 8-10 minutes until the internal temperature reads 160°F (71°C). Note: carry-over cooking will raise the internal temperature to the final 165°F (74°F).
Remove the pan from the oven, transfer the chicken breasts to a plate, loosely cover with foil, and let them rest for at least 5 minutes.
When cool enough to handle, slice the chicken breast into ½-inch slices. Divide evenly and serve warm.
Cutting Pouches in Chicken Breast for Stuffing
Place the breast on the cutting board with the thicker side or the thicker end of the breast facing you.
Hold the knife parallel to the board and insert the point midway between the top and the bottom of the breast.
Push the blade about ¾ of the way into the flesh, keeping the knife as horizontal as possible. Try not to poke through the top or the bottom.
With the blade inside the breast, pivot the knife about 45° from the entry hole to enlarge the pocket.
Remove the knife, flip it over so the blade is facing the opposite direction, and re-insert it into the breast. Pivot the knife about 45° from the entry hole.
The entry hole should not be much bigger than your middle or index finger. You can make sure the pouch is big enough by checking the inside of the pouch with your finger.