JAMIE YOST - RYMAN AUDITORIUM
4 boneless, skinless chicken breasts
1 cup buttermilk
1 cup Panko bread crumbs
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt & Pepper
8 slices deli ham
3 oz bleu cheese, crumbled
1 Bunch Rainbow Chard
½ white onion, chopped
1 10.5 oz. can cream of mushroom soup
½ cup sour cream
½ cup red cooking wine
Preheat oven to 375 degrees.
Cover chicken breasts with plastic wrap - pound breasts until approximately ½" thick. Place in buttermilk and allow to sit for at least 30 minutes or as long as overnight. Combine bread crumbs, paprika, garlic & onion powders, and salt & pepper to taste. Dip each chicken breast in bread mixture, coating both sides.
Sprinkle approximately half of the bleu cheese in the chicken breasts, distributing evenly. Top each chicken breast with two pieces of ham.
Separate chard leaves from stems. Chop stems and place in 9x13 casserole dish along with the onions.
Roll up the chicken breasts so that the ham and cheese are on the inside of the roll. Secure with toothpicks and place in casserole dish on top of chard stems & onions.
Bake for approximately 10 minutes. While the dish is cooking, combine cream of mushroom soup, sour cream, and cooking wine. Chop chard leaves coarsely.
Remove dish from oven and nestle in remaining chard leaves around the chicken breasts. Sprinkle remaining bleu cheese evenly over entire dish. Pour soup mixture over casserole dish and return to oven for 20 - 25 minutes, or until chicken is cooked through.
