Created by Chef Christine Tizzard
INGREDIENTS
- 1 bunch Swiss chard leaves, cleaned and chopped
- 4 Yorkshire Valley Farms organic chicken legs (with thighs attached), boneless, skinless
- 8 tbsp of black pepper Boursin® cheese,
- ½ to ¾ cup sesame seeds
- 2 egg whites, beaten
- Salt and black pepper
THE “FROM SCRATCH” METHOD
- Wilt Swiss chard by blanching in a pot of salted boiling water. Shock in cold water bath, strain and using your hands squeeze out excess water. Set aside in bowl for stuffing.
- Lay out deboned chicken and lightly season inside cavity with salt. Place layer of chard along inside of cavity followed by 2 tbsps of Boursin® cheese along the length of the meat. Roll up like a cylinder to enclose stuffing securing with butchers twine or toothpicks.
- Place sesame seeds in one shallow bowl and eggs whites in another. Dip stuffed legs in egg whites then roll to coat with sesame seeds. Place on parchment-lined baking tray, season with a little salt and freshly ground black pepper.
- Bake in 400°F preheated oven until an internal temperature of 165°F is reached, approximately 25 minutes. Check to make sure seeds are not burning, if they are getting too brown, tent or lightly cover with foil. Remove and allow to rest 15 minutes before serving.
- Remember after rolling chicken in sesame seeds, leftover seeds have been contaminated and must be thrown out, so start with what you think you may need and add more to bowl if necessary.
4 servings