CHICKEN BREASTS WITH HERB STUFFING
Steps:
- Preheat oven to 425ºF (220ºC). In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp (25 mL) olive oil. Reserve 1 tbsp (15 mL) oil to fry chicken. Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket three quarters of the way across chicken breast. Lay breast flat open and spread with about 2 tbsps (25 mL) spinach mixture. Fold breast back together. Season breasts with salt and pepper. Reserve any leftover spinach mixture. Set ovenproof skillet on medium-high heat and add remaining oil. Add chicken, skin-side down and fry until crisp and golden, about 2 minutes. Flip breasts over and place skillet in oven. Bake for 15 to 20 minutes or until juices run clear. Remove chicken from skillet. Skim any fat and add orange juice, orange zest and vermouth. Bring to boil scraping up any sticky bits on the base of pan. Reduce until syrupy, about 1 minute. Add cream and bring to boil. Stir in reserved spinach mixture. Reduce until slightly thickened. Season to taste. Serve chicken over vegetable confit and drizzle with sauce. Garnish with herb fritters (recipe follows)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #french #oven #european #dinner-party #holiday-event #romantic #chicken #dietary #low-sodium #gluten-free #low-carb #egg-free #free-of-something #low-in-something #meat #chicken-breasts #taste-mood #equipment #presentation #served-hot
You'll also love