• 100g boneless chicken breast, skinned
  • 1 grissini breadstick
  • 1 tbsp. milk
  • Sea salt, to taste
  • Freshly ground pepper

For the garlic greens:

  • 15 cups stemmed and roughly chopped Swiss chard
  • 5 cloves garlic, thinly sliced
  • Red pepper flakes
  • A squeeze of lemon
  • ½ tsp. sea salt
  • Place the breadstick in your food processor and crush it until it forms crumbs.
  • Dip the chicken breast in a shallow bowl containing the milk and sprinkle with the crumbs.
  • Cook in a medium nonstick pan over medium-low heat and season generously with salt and pepper, or as desired.
  • Prepare the Greens – Add the garlic to a non-stick pan over medium-low heat and sauté until it starts browning, but don’t let it burn. Transfer to a small plate.
  • Combine the greens salt and pepper flakes into the pan and cook over medium heat for about 10 minutes or until wilted. Drain in a colander and return the greens to the pan. Mix with the cooked garlic until heated through.
  • Serve the greens with the fried chicken and a squeeze of lemon.