Blanche the chard in boiling water for 30 seconds and refresh in ice cold water immediately. In a hot pan, slightly cook the ground beef, remove from the heat and drain all the excess fat.  Sweat the onions, garlic and thyme. Place all the ingredients in a mixing bowl and combine everything together, season with salt and pepper. Place the chicken skin side down and put the stuffing on it allowing enough space to roll the chicken. Roll the chicken in the chard and then roll everything in plastic wrap and cook for 30 minutes in boiling water.

Serves 2

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