Here is one of so many ways to make a thinly sliced chicken breast more interesting, with "blanched in chicken broth" red chard, filled with finely chopped garlic and cheddar cheese and rolled together.
The chicken and chard partnership was microwaved in the broth used to blanch the chard, seasoned with chopped parsley and pepper with a table spoon of extra virgin olive oil.
I have cut a cross section of the chicken to show what the chicken looks like within. the stalks make a very interesting garnish especially when combined with curly parsley or any of your favorite herbs.
The stalk of the chard has its unique taste that will intimidate a celery, but will both go well with any dressing if taken as a salad. In this case however, the chard stalk was trimmed to go along with melted cheddar cheese, to blend with the leaf, also stuffed with the same cheese.
The stalk of the chard has its unique taste that will intimidate a celery, but will both go well with any dressing if taken as a salad. In this case however, the chard stalk was trimmed to go along with melted cheddar cheese, to blend with the leaf, also stuffed with the same cheese.
You may use any leafy variety you want - such as the taro leaves (gabi) or any pechay variety. The Bicolanos (or Indians) will probably add coconut milk to this recipe which is also a very good, mouth watering viand; the Ilocanos may simplify this by adding patis (fish sauce) or bagoong balayan, to make it more familiar-ly "Pinoy"!
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