Swiss chard and sweet potatoes is a combination I am loving right now. I love it on pizza, I love it on pasta and love it as the base for an entire meal when combined with a little chicken and a little cheese. So good, so simple and so healthy.
Now, a little secret that I will share is that I try and be organized enough to prep ahead to make cooking on weeknights easier. In this case the sweet potatoes got baked the night before and spent a day in the fridge. That made this meal 20 minutes start to finish when I went to cook it. Do you have any similar tips for quicker, yet gourmet weeknight meals?
Gorgonzola Chicken with Sweet Potatoes and Swiss Chard(serves 2)
Before you want to make the meal bake the two sweet potatoes, you can do this a few days before, or microwave them if you prefer. To bake, poke all over with a fork, place on a baking dish and bake in a 350F for about ago hour, rotating regularly. They are ready when they are nice and soft to the touch. Allow to cool before handling.
25 minutes before you are ready to eat, start prep and cooking. Turn your oven on to 425F. Thinly slice your chicken breast into two or more portions, cover with saran wrap and pound until quite thin. Sprinkle with salt and pepper and set aside.
Remove the skins from the sweet potatoes, mash the flesh with a fork and place in a small saucepan with 3 tablespoons of water. Place the sweet potatoes over low-medium heat and warm slowly, stirring every 5 minutes or so while you make the chard and sweet potatoes.
Wash the chard well, separate the stems from the leaves. Dice the stems small, and roughly chop the leaves. Heat a large saucepan to medium-low heat and add the teaspoon of olive oil. Sweat the onion with a pinch of salt and the chill flakes until translucent. Turn up the heat and add the chard stems, sauté, stirring regularly, once soft add the leaves and a lid.
While the chard is cooking, heat a large pan to medium high heat. Gently coat your chicken in the flour. Add the tablespoon of vegetable oil to the hot skillet and add the breasts. Check your chard and stir, if it has all wilted, remove the lid and continue to sauté as you are finishing the chicken. Once the first side is brown, sprinkle with half the parsley and flip the chicken. Divide the cheese between the chicken pieces and place on top. Sprinkle with remaining parsley and transfer to the oven. When the chicken is cooked through and your cheese is melted you are ready to eat.
Serve up each plate with a flattened mound of sweet potatoes, surround it by swiss chard and top with chicken.