Makes 4 servings. Difficulty
1-1/2 Tablespoon unsalted butter 2/3 onion, finely chopped 2 garlic clove, minced 1/2 pound chard, leaves only, coarsely chopped 2 Tablespoons fresh basil, chopped Salt and freshly ground black pepper 2/3 cup gf ricotta 1 large egg, lightly beaten 1 free range chicken 1 Tablespoon olive oil
In a large skillet melt butter; add onions and cook until softened, about 4 minutes. Add garlic and continue to cook for 1 minute. Add chard and basil; cook until just wilted. Season with salt and freshly ground black pepper. Remove from heat and set aside to let cool.
In a medium bowl, combine gf ricotta with eggs. Stir in cooled chard mixture and season with salt and pepper.
Preheat oven to 375°F.
Place a lightly greased rack in a roasting pan.
Using your fingers, gently loosen skin from chicken breasts. With a small spoon, place chard mixture under skin of both breasts. Smooth out top of skin to ensure an even layer. Lightly brush chicken with olive oil and season all sides with salt and freshly ground black pepper. Tie legs together.
Arrange chicken on rack, breast side up, and roast for about 1-1/2 hours, or until internal temperature of thigh reaches 170°F and juices run clear when pierced with a fork. Cover aluminum foil and let rest for 15 minutes before carving.