2 large (6-ounce) chicken breasts, skinless and boneless, pounded to even thickness
1 1/2 cups coarse brioche crumbs
1/4 cup pine nuts, coarsely chopped
2 eggs, beaten with 1/4 cup olive oil
1 cup flour
1 cup Swiss chard
1 cup arugula
1/2 cup button mushrooms, sliced in half
1/8 cup sun-dried tomatoes
1/2 cup red onion, julienned
1 tablespoon freshly chopped basil, parsley and thyme
1 1/4 cups chicken stoc
2 tablespoons extra-virgin olive oil
1/4 cup butter
Kosher salt and pepper to taste
Dip chicken breasts in the flour, then egg wash, then crumbs and pine nuts.
Heat oil in frying pan and add chicken breasts, cooking quickly to brown on each side.
Remove and place in 350 degree oven approximately 10 minutes (or to internal temperature of 155-160 degrees).
Remove from oven. Pour off excess oil and crumbs from frying pan and add half the butter.
Sauté mushrooms, onions, sun-dried tomatoes until juices are released. Add Swiss chard and arugula; cover loosely and cook just until the greens change color. Add the spices, salt and pepper.
Place vegetables on two plates. Slice chicken breasts and arrange next to vegetables. Add chicken stock to frying pan and reduce.
Salt and pepper to taste.
Add remaining butter and let it melt; stir and place the sauce around but not on the sliced meat.