Chicken roulades with chard

So, after all the cookies and sweets, the duck and the hearty stews, we come back to the "normal" food. Made quickly after work, freshly cooked, you do not need many ingredients and definitely tasty. These are clearly for me these chicken rolls. Loose Basmati rice is always a treat and chard has become my favorite vegetable since last year.

Chicken roulades with chard and basmati Rice
for 2 servings
2 chicken breast fillets
2 El cream cheese
1 Swiss chard 1 onion, peeled and finely chopped
1 tablespoon vegetable broth
olive oil
salt, pepper
The chicken breast fillets with Dab a piece of kitchen paper off, cut off fat and sinew and halve the fillets horizontally with a knife to make two thin slices each.
Salt and pepper the chicken from both sides.
Spread one side with the cream cheese.
Remove the leaves from the chard and clean them. Cut the stalks out of the leaf in a V shape and cut into thin strips.
Blanch a total of 4 leaves for about 1 minute, then drain and place on the cream cheese. Also cut the remaining leaves into fine strips.
Carefully wind the chicken slices from the narrow side and fix with toothpicks.
Heat some olive oil in a pan that is not too shallow and the chicken rolls from sauté well.
Add the onion, sauté briefly, then simmer with hot water until the chicken is about halfway covered.
Bring the water to a boil, stir in the vegetable broth and add the chard. Simmer for about 15-20 minutes, turning the roulades once.
Place the rolls and the chard on a plate. Continue to reduce the remaining sauce and then spread on the plates.
This is what suits loose basmati rice.
The roulades are always available here. It also tastes great when you use goat cream cheese and spinach, pesto instead of cream cheese on the chicken or wrapped in a slice of parma ham.
The meat becomes particularly tender and juicy by cooking in the broth.