Chicken, Goat Cheese, and Greens
Source: Better Homes and Gardens
Makes 4 servings
Prep: 15 minutes
Bake: 15 minutes
Ingredients
1-1/2 pounds Swiss chard, beet greens, and/or mustard greens, trimmed
and washed
1 2 to 2-1/2-pound roasted chicken
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons snipped fresh dill, oregano, and/or sage
1/4 teaspoon sea salt, kosher salt, or salt
1/1/4 teaspoon cracked black pepper
1 3- to 4-ounce log goat cheese (chevre), sliced into rounds or coarsely
crumbled
Directions
1. Preheat oven to 350 degree F. Reserve one or two small leaves of
chard. Tear remaining chard and place in a 3-quart rectangular baking
dish. Remove string from chicken; use the string to tie the chicken legs
together. Place chicken on chard in dish. In a small bowl combine oil
and lemon juice. Drizzle oil mixture over chicken and chard in dish.
Sprinkle 1 tablespoon of the snipped herbs over the chicken and chard.
Sprinkle salt and 1/8 teaspoon pepper over chard only.
2. Loosely cover baking dish with foil. Bake for 15 to 20 minutes or
until torn chard is tender. Meanwhile, sprinkle cheese with remaining 1
tablespoon snipped herbs and 1/8 teaspoon pepper.
3. Transfer chicken to a serving platter. Place several of the goat
cheese rounds on top of chicken. Add reserved chard leaves. Toss cooked
chard in dish to evenly coat with cooking liquid. Serve chard and
remaining cheese with
chicken. Makes 4 servings.
Tip: This recipe doubles easily to serve 8. Double the ingredients and
prepare as directed above except place all the greens and both chickens
in a large shallow roasting pan. Bake as above.
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