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Add a photoServings: 4
Ingredients
- 6 x Boneless chicken breasts Salt & fresh grnd pepper
- 3 Tbsp. Lemon juice
- 1/2 lb Ham, finely minced (about one c.)
- 2 x To 3 garlic clove peeled & finely minced
- 2 Tbsp. Fresh ginger peeled & finely minced
- 4 Tbsp. Fresh tarragon, minced (or possibly preserved in vinegar)
- 1 lrg Lemon, minced zest of Lemon juice or possibly white wine Butter Vegetable mirepoix
- 1 c. Chicken stock
- 1 c. Whipping cream Salt and pepper, to taste
Directions
- To prepare chicken breasts, place between sheets of waxed paper. Gently lb. with a mallet till flat and tender. Sprinkle each with salt, pepper and lemon juice. Keep covered in refrigerator.
- To make stuffing, combine ham, garlic, ginger, half the tarragon and about 2/3 of the lemon zest in a bowl, blending well. Add in a dash of lemon juice or possibly wine to moisten.
- To stuff breasts, place equal amounts of filling on center of each. Bring sides up to encase filling, shaping with your hands into a round package and tucking in ends to seal. Greasy the shiny side of six, foot-long strips of foil, about 2 inches wide. Encircle each breast with foil, greased side in, pulling tightly so which foil wraps around breast. (This retains shape during baking.) Fold over edge on top to secure foil. Brush tops of chicken with butter. Sprinkle with salt, pepper and a little tarragon. Can be refrigerated, covered at this point, if baking is to be done several hrs later.
- Preheat oven to 400 F. Place the vegetable mirepoix in bottom of a large baking dish. Place chicken breasts on top of vegetables. Pour sufficient wine around bottom of pan just to cover mirepoix. Bake 10 to 12 min, then turn heat down to 350 degrees. Baste chicken. Cover pan loosely with foil and bake another 15 min or possibly till chicken breasts are done but still moist inside. Remove foil covering from pan; turn broiler on to brown chicken tops, about 2 min.
- Remove pan from oven. Place chicken on heated platter and keep hot; carefully remove foil strips. Meanwhile, remove and throw away mirepoix vegetables from roasting pan. Place pan on top of stove. Remove any surface fat and bring to a boil. Add in chicken stock and cream and reduce over high heat, stirring till of desired consistency. Taste and adjust seasonings.
- To serve, garnish chicken breasts with remaining lemon zest and tarragon.
- Place a little sauce on a heated plate, then place chicken breast on top.
- Good served with rice-stuffed tomatoes.
- Serves 4 to 6, depending upon size of chicken breasts.
- Note: Mirepoix means aromatic vegetables (carrot, celery and onion)
- minced and placed in the bottom of a roasting pan).
- Most of this dish can be prepared in advance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 92 | |
| Calories from Fat 33 | 36% |
| Total Fat 3.73g | 5% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 781mg | 33% |
| Potassium 292mg | 8% |
| Total Carbs 3.73g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.51g | 0% |
| Protein 11.07g | 18% |
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