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1
Preheat the oven to 400 degrees F.
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2
Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs.
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3
Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.
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4
Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise.
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5
For a classic French presentation, round the angled sides to form 12 oval sticks
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6
Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs.
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7
Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan.
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8
Sear the chicken breasts on 1 side for about 2 minutes and turn over.
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9
Add the leeks, carrots, mushrooms, zucchini, and garlic.
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10
Cook, stirring constantly, for 1 minute to sear the vegetables.
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11
Add the white wine, and boil until the wine is reduced by half, about 2 minutes.
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12
Stir in the stock and bring to boil.
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13
Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes.
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14
Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.
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15
To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls.
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16
Slice each chicken breast on an angle into 5 pieces.
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17
Arrange the chicken on top of the Swiss chard.
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18
Divide the vegetables among the 4 bowls and ladle the broth around the vegetables
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19
Per serving: Calories 290; Protein 37g; Total Fat 2.5g; Saturated Fat 0.5g; Carbohydrates 25g; Dietary Fiber 4g; Cholesterol 80mg; Sodium 500mg
