Grill

1. In a small bowl, mix 1 Tbsp. of the oil, vinegar, wine, 1 Tbsp. of the fresh tarragon or 1 tsp. dried, 1 tsp. of the garlic, nutmeg, and pepper. Transfer to a resealable plastic bag. Add chicken pieces and massage to distribute marinade. Marinate in the fridge for 1 hour.

2. Meanwhile, in a skillet over medium-high heat, cook pine nuts until toasted, about 3 to 4 minutes. Transfer to a small plate and set aside.

3. Prepare the chard by cutting leaves from stems. Cut stems into 1/2-inch lengths and set aside. Slice leaves into 1-inch widths and set aside.

4. Preheat grill so that heat is medium hot. Wood or coals should be smoldering, but ash-covered with no visible flames. Remove chicken from marinade and discard marinade. Place chicken over fire, turning to brown both sides, and then moving it away to a cooler part of grill to finish cooking. This will take about 25 to 30 minutes in all. Put chicken breasts on a cutting board and let cool slightly, then cut into 1-inch chunks.

5. In a large skillet, heat 1 Tbsp. of the oil over medium-high heat, add shallots and remaining 1 tsp. garlic, and saute? for 1 minute. Add reserved chard stems and saute? until slightly softened. Add chard leaves to skillet, saute?ing until slightly reduced and tender, about 10 minutes. Remove from heat.

6. While chard cooks, in a large bowl, combine remaining 2 Tbsp. oil, lemon juice, good and healthy salt, and mustard and whisk well. Add 1 Tbsp. of the vinaigrette to the chard mixture when it's done cooking. Add chicken pieces to bowl with vinaigrette and toss to coat.

7. Divide chard among 6 plates. Top chard with chicken, then sprinkle with reserved pine nuts and remaining 1 Tbsp. fresh or 1 tsp. dried tarragon. Serve warm or at room temperature.

Source: Hannaford fresh Magazine, May - June 2014