I had some swiss chard and corn left from yesterday’s visit to the Farmers’ Market and wanted to use it up while it was still fresh. Then I got involved at work and before I knew it dinnertime had arrived and no meat had been removed from the freezer to go with the veggies.
So I put on my thinking cap, pulled out a couple of frozen chicken breasts, and proceeded to prepare a meal I’m not sure my kids would eat. Each breast was split into quarters and then wrapped in a chard leaf with a slice of onion, a bit of salt and pepper, and a couple of leaves of fresh basil. Italian squash (think zucchini, but much lighter in color) was split in half, brushed with EVOO, and given a liberal coating of a no-salt onion and garlic seasoning mix and Parmesan cheese. The corn was dunked in water and then onto to Bubba Ho-Keg for about twenty minutes, then joined by the squash and chard-wrapped chicken. After about 5 minutes per side for the chicken, dinner was ready.
The chard-wrapped chicken looked a little lonely without any topping once it hit the plate, so I sprinkled a little Parmesan cheese over it to dress it up a bit.
The results were actually very good albeit somewhat unusual. The fresh basil combined with the sweetness of the onion had permeated the chicken, and there was a bit of bitterness imparted by the chard. I think this might have been improved by a bit of sweetness to offset the bitterness of the chard; perhaps I’ll add some balsamic vinegar when I eat the leftovers tomorrow. The Italian squash was also very good, and the corn was excellent.
Not bad for a Monday…