Swiss Chard Stuffed Chicken Breasts with Mushrooms Sauce and Rice Pilaf

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Swiss Chard Stuffed Chicken Breasts with Mushrooms Sauce and Rice Pilaf
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Health Score:
8,2 / 10
1 hr 10 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 kcal(19 %)
Protein9.87 g(10 %)
Fat24.13 g(21 %)
Carbohydrates35.91 g(24 %)
Sugar added0 g(0 %)
Roughage5.43 g(18 %)
Vitamin A769.99 mg(96,249 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.36 mg(28 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.24 mg(22 %)
Niacin3.48 mg(29 %)
Vitamin B₆0.29 mg(21 %)
Folate59.61 μg(20 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.83 μg(17 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C44.54 mg(47 %)
Potassium586.43 mg(15 %)
Calcium108.58 mg(11 %)
Magnesium116.15 mg(39 %)
Iron3.57 mg(24 %)
Iodine8.75 μg(4 %)
Zinc1.76 mg(22 %)
Saturated fatty acids11.39 g
Cholesterol58.04 mg


For the filling
1 onion
1 tsp butter
350 grams Swiss chard
100 grams button Mushroom
For the sauce
350 grams button Mushroom
200 grams Whipped cream
2 centiliters sherry
For the rice
250 grams mixed Wild rice
50 grams Wheat
50 grams Pearl barley
1 bunch parsley
For the chicken
2 Tbsps vegetable oil
l Vegetable broth (from a jar)
How healthy are the main ingredients?
Whipped creamparsleyonionsalt

Preparation steps


For the chicken: Rinse the chicken, pat dry and cut a pocket by slicing through horizontally.

For the filling: Rinse the swiss chard and remove the stems. Blanch in boiling water for 5 minutes. Drain and rinse with cold water to cool. Squeeze out excess moisture. Chop the leaves. Peel and finely chop the onion. Heat the oil in a skillet. Add the onion and cook until translucent. Add the mushrooms and cook until golden. Cook until all the moisture has evaporated.


Stir in the swiss chard and season with salt and pepper to taste. 

For the chicken: Stuff each chicken breast with the swiss chard mixture and enclose with wooden toothpicks. Heat the vegetable oil in a skillet. Cook the chicken until golden on both sides. Stir in the broth, cover, and simmer over medium heat, while turning the chicken, until cooked, about 15 minutes. 


For the sauce: Wipe the mushrooms with a damp paper towel. Cut the mushrooms in half. Heat the butter in a pot. Add the mushrooms and cook until golden brown. Stir in the cream and simmer over medium heat for 8 minutes.

For the rice: Soak the wheat and barley in a bowl for 30 minutes. Drain and cook in water until tender, about 10 minutes.


Cook the rice according to the package directions. Stir the wheat and barley into the cooked rice. Finely chop the parsley and stir into the rice.

For serving: Cut the chicken into diagonal slices. Serve on plates with the mushrooms sauce and rice. Garnish the rice with parsley.