Chard Wrapped Chicken

• Roasted Carrots and Onions (see recipe below)
• 1/4 c. olive oil
• 2 TBS snipped fresh dill, oregano, or sage
• 1 clove garlic, minced
• 1/4 tsp ground black pepper
• 1/2 c. crumbled feta cheese
• 6 medium skinless, boneless chicken breast halves
• 6 Swiss chard leaves, stems trimmed

1. Preheat oven to 375 degree F. Prepare Roasted Carrots and Onions and place in oven. Meanwhile in a small bowl combine olive oil, 1 TBS of the snipped herbs, the garlic, and pepper. In another small bowl combine feta cheese and 1 TBS of the olive oil mixture. Mash mixture together with the back of a spoon to form a paste.

2. Top each chicken breast with some of the feta mixture, pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken breasts in a 3-quart rectangular baking dish.

3. After carrots have been in the oven for 10 minutes, add chicken to oven. Bake, uncovered, in preheated oven 25 to 30 minutes or until chicken is no longer pink (170 degree F). If desired, sprinkle chicken with remaining 1 tablespoon snipped fresh herb. Makes 6 servings.

Roasted Carrots and Onions: In a 2-quart rectangular baking dish combine one 1-pound package peeled fresh baby carrots; 1 medium onion, cut into thin wedges; 1 TBS olive oil, 1/4 teaspoon kosher salt or salt, and 1/8 teaspoon ground black pepper. Toss to coat. Bake as directed above.

Comments:
I've never tried this. The roasted carrots seem to be an unnecessary side dish. I don't understand what they're saying to do with the olive oil.