This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried. Silky Swiss chard, briny pops of mustard-macerated onions ...

Swiss chard is in season from June to August ... Both stem and leaves can be sautéed with cream, butter and cheese. Wash well, before use, to remove any grit, and trim only when ready to cook.

I love grilled cheese sandwiches, but sometimes you've just got to make a grown up version. For this one, I used Rainbow chard or you could swap it for Swiss chard, spinach or any other softer green.