For The Press

Pairing chicken cutlets with Swiss chard, shallots and carrots creates a delicious fusion of garden flavors packed with good nutrition.

Swiss chard, which is related to beets and quinoa, is one of the most popular vegetables along the Mediterranean where it is thought to have originated - not in Switzerland despite its name. It's loaded with health-promoting phytonutrients as well as fiber, vitamin A (beta-carotene), vitamins C and E, potassium and calcium. One cup of cooked Swiss chard has 102 milligrams of calcium, which contributes at least 10 percent of your daily goal of 1000-1200 milligrams, making it a calcium-rich plant food.

Similar to spinach, Swiss chard has a stronger, more assertive flavor. When buying Swiss chard look for leaves that are bright green with no brown discolorations. Unlike some vegetables, its larger leaves aren't necessarily tougher than smaller ones. Raw Swiss chard should be used soon after purchase.

Shallots, which have a milder flavor than onions, allow for the perfect melding of flavors. This dish is glazed with a simple baste made of honey and a smidgen of dried mustard.

The roll-ups are easy to make and look impressive when served and sliced. Add a basic green salad and perhaps a side of baked sweet potatoes for an attractive meal. This recipe also ensures perfect portion control, so enjoy every bite.