Chicken & Swiss Chard Stromboli with Gorgonzola Cheese
1 hour and 30 minutes
Serves: 4
This Just 5 Challenge finalist recipe is the creation of Jennifer B. of Falls Church, VA. Tangy Gorgonzola cheese adds a creamy punch in combination with Swiss chard, a late summer/early fall garden favorite.
Ingredients
- 1 large bunch (about 1-1/4 pounds) Swiss chard, center ribs removed, leaves coarsely chopped
- 1 tablespoon olive oil
- 1 large sweet onion, chopped
- 14 ounces Just Bare Skinless Chicken Breast Tenders
- Coarse salt and freshly ground pepper to taste
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 1 pound refrigerated whole-wheat pizza dough
Instructions
- Heat oven to 400°F. Line a rimmed baking sheet with parchment or foil.
- Heat large skillet over medium-high heat. Rinse chard and add to skillet by handfuls. Cook and stir until leaves have cooked down. Transfer to a colander; press out liquid; set aside.
- In same skillet, heat oil over medium-high heat. Add onion; sauté about 8 minutes or until light golden brown.
- Season chicken with salt and pepper; add to skillet. Cook and stir about 5 minutes or until no longer pink. Cook to internal temp of 165°F. Return chard to skillet along with cheese; stir until well mixed.
- Divide pizza dough into 4 equal pieces. Roll and stretch into rough 7-inch rounds. Divide chicken mixture evenly between dough rounds; fold dough over to enclose filling and seal well (crimping with fork or tucking edges under).
- Transfer stuffed dough to lined baking sheet; cut several small slits in the top of each. Bake 20 to 25 minutes or until golden brown.