If you bought the turkey breast whole, skin and butterfly it. Lay it out flat on a cutting board, messy side up.

Now begin to make the filling: Boil the chard for about 5 minutes, drain it and rinse it under cold water. Squeeze out all the water with your hands, lay the chard on a cutting board and chop it finely. Sauté the shallots (or onion) in the butter over gentle heat until it is perfectly soft, adding a pinch of salt and a few drops of water to prevent it from browning. Add the chard, mix well so that the onion and butter are well incorporated into the chard, and simmer for another 5 minutes or so. Let the chard cool. Add the chard to a large mixing bowl, then add the other filling ingredients and stir everything very well, until you have a uniform mixture. The mixture should be quite stiff; if need be, add more breadcrumbs, a bit at a time, until you've reached the right consistency. Taste and adjust for seasoning—the mixture should be very savory.

Lay the filling on top of the turkey breast, allowing a margin of at least 3 cm (1 inch) around the sides. Don't pile the stuffing too high, as it will expand during cooking and make a mess. Then roll the breast up gingerly, taking care not to let the stuffing fall out. Truss the breast up with string as you would a roast.

In a braising pan, preferably oval, just large enough to accommodate the roast, sauté the garlic clove until it is just lightly brown, then remove it. Raise the heat to high, add the roast and brown it well on all sides, seasoning well with salt and pepper.

Splash a bit of white wine on top of the roast, turning it to coat it on all sides. Now cover the pan, lower the heat and let the roast braise until it is done through, about 30-45 minutes depending on the size of the roast. Add a bit more wine or water from time to time to keep the pot from drying out. It is done when a meat thermometer registers 75C/165F. The meat should be fully cooked through, without a trace of pink, but don't overcook it. As we all know, overdone turkey breast can be terribly dry.

Remove the roast from the pan and let it rest on a cutting board for at least 15 minutes.

Slice it rather thinly (but not paper-thin) and serve in a serving dish, accompanied by the cooking juices for those who would like some.