Swiss Chard Stuffed Chicken Breasts with Mushrooms Sauce and Rice Pilaf

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.