Chard stuffed chicken

Photo: Alison Gootee

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A Stuffed Bird That Isn't Cordon Bleu
Stuffing chicken breasts is a reliably delicious way to ensure the meat will stay juicy. While we're used to seeing the cutlets filled with ham and cheese, this take is a little different. You cut pockets into the breasts and place a piece of mellow-tasting Gruyère (which melts beautifully) in each, along with parsley and thyme, sealing them shut with toothpicks. A coating of Dijon mustard, salt and pepper covers the chicken, and then you cook the cutlets on the stove until golden, finishing them in the oven. A quick wine sauce makes a rich topping, and you serve the chicken over sautéed Swiss chard.

Get the recipe: Gruyère-Stuffed Chicken with Chard