Recipe courtesy of Frances Keller
Preheat the oven to 375 degrees Fahrenheit. Grate 4 ounces of the TomaProvence into a small bowl, reserving the remaining 2 ounces for grating on top of the finished chicken breasts.
Heat 1 tablespoon olive oil in a large cast iron skillet or braiser over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the chopped Swiss chard leaves and cook for another 2 minutes until the greens just begin to wilt. Add in the garlic and crushed red pepper flakes and stir to combine, allowing the garlic to become fragrant. Remove from heat and place the mixture in a medium bowl. Cool slightly before mixing in the grated cheese. Place the skillet or braiser back onto the stove and add the remaining tablespoon of olive oil to heat.
In the bowl with the chard and shallots, add the grated TomaProvence once cooled slightly. Add in the tablespoon of pesto and stir to combine.
Pat each chicken breast dry with paper towels. Cut a length-wise slit into the thickest side of each chicken breast, creating a small pocket for the filling, taking care not to cut all the way through to the other side. Season the inside and outside of each chicken breast with kosher salt and ground black pepper. Season the outside of each breast with the dried herbs de provence.
Divide the filling into fourths and fill each chicken breast pocket with the chard-pesto-TomaProvence filling. Enclose the filling by gently pulling the top of the breast pocket to cover.
Place the stuffed chicken breasts, top side down, into the heated skillet or braiser. Cook for 4 minutes on one side, allowing the chicken to sear and brown. Once flipped, place the pan in the oven and roast for about 15 to 20 minutes until the chicken is cooked through with an internal temperature of 160 degrees Fahrenheit. Remove from the oven and place chicken on individual plates. Garnish with a dollop of pesto and a generous grate of TomaProvence. Serve alongside your choice of prepared orzo, polenta, wild rice, or an autumnal squash puree.
