Heat oven to 400°. Season chicken with pepper and wrap with Speck. Place in a baking dish. Bake until browned, about 20 minutes. While chicken is baking, cut a 1-inch wide strip of peel from the orange, avoiding the pith, and thinly slice. Set sliced peel aside. Squeeze juice from orange. Remove chicken from oven. In a large skillet, heat oil over medium heat. Add garlic and cook, stirring, until softened, about 5 minutes. Add chard and orange peel; cook, stirring, until chard is wilted, about 5 minutes. Season with salt. Transfer chicken to skillet with chard; add orange juice and pine nuts, bring to a gentle simmer over medium-low heat. Cover and cook until chicken is cooked through and flavors have blended, about 10 minutes.
Showing posts with label Swiss Chard and pine nuts. Show all posts
Showing posts with label Swiss Chard and pine nuts. Show all posts
12.01.2013
Chicken with Speck, Swiss Chard and pine nuts
Heat oven to 400°. Season chicken with pepper and wrap with Speck. Place in a baking dish. Bake until browned, about 20 minutes. While chicken is baking, cut a 1-inch wide strip of peel from the orange, avoiding the pith, and thinly slice. Set sliced peel aside. Squeeze juice from orange. Remove chicken from oven. In a large skillet, heat oil over medium heat. Add garlic and cook, stirring, until softened, about 5 minutes. Add chard and orange peel; cook, stirring, until chard is wilted, about 5 minutes. Season with salt. Transfer chicken to skillet with chard; add orange juice and pine nuts, bring to a gentle simmer over medium-low heat. Cover and cook until chicken is cooked through and flavors have blended, about 10 minutes.
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