Swiss Chard Chicken Roulade with Risotto

For the chicken roulades: To make the filling, rinse and trim the swiss chard, remove stalks and set aside 4-5 chard leaves and chop remainder. Brush oyster mushrooms and cut into small cubes. Peel shallot and garlic and chop finely. Fry both in hot oil until translucent. Add mushrooms and chard to pan and fry for 2-3 minutes. Remove from heat, place into mixer and puree. Then mix with 2 tablespoons breadcrumbs.

Blanch remaining chard leaves for 1-2 minutes in boiling salted water, drain, plunge into ice water and pat dry. Puree 2 leaves and mix with remaining breadcrumbs and season with salt and pepper.

Rinse chicken breast, pat dry, cut along center to fillet, unfold and flatten. Place remaining chard leaves on it, spoon filling in the center, roll up the meat and tie with kitchen string.

Preheat oven to 140°C (approximately 275°F)

Whisk egg yolk in a shallow dish and sprinkle flour on a plate. Dip chicken roulade on all sides in the flour, then in egg and then breadcrumbs in pureed chard. Place chicken roulade on a baking sheet lined with parchment paper and bake in the oven for about 20 minutes.

For the risotto: Cut swiss chard stalks into small cubes. Peel onion and chop finely. Sauté both in olive oil, add rice and fry for 1-2 minutes until it looks translucent. Add bay leaves and pour in white wine, cook 1-2 minutes until wine has evaporated. Pour in as much broth as needed so that the rice is just covered. Let simmer until broth is absorbed and only then add more broth. Cook risotto by this method for 15-20 minutes. Then stir in butter and season with salt.