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Nutrition Facts
Serving Size 1 (291g) Recipe makes 4 servings
Calories 483
Calories from Fat 316		(65%)
Amount Per Serving		%DV
	Total Fat 35.2g	54%
	Saturated Fat 12.2g	61%
	Monounsaturated Fat 16.3g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.2g
Cholesterol 133mg		44%
Sodium 184mg		7%
Potassium 594mg		16%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 1.1g	4%
	Sugars 2.4g
Protein 32.9g		65%
detailed view... how is this calculated?

Chicken Breasts With Herb Stuffing

Recipe #170090 | 40 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: ~Leslie~
May 29, 2006

This chicken is a delicious spring-like dish. Use the earliest herbs in your garden or buy your favourite kinds. From Food and Drink Magazine. Hope you enjoy!

SERVES 4 (change servings and units)

Ingredients

1 tablespoon chopped garlic
2 cups baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons fresh breadcrumbs
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon Dijon mustard
salt & freshly ground black pepper
3 tablespoons olive oil
4 boneless chicken breasts, skin on

Sauce

1/4 cup fresh orange juice
1/2 teaspoon grated orange zest
1/4 cup dry vermouth
1/2 cup whipping cream

Directions

1
Preheat oven to 425ºF.
2
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 olive oil. Reserve 1 tbsp oil to fry chicken.
3
Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket 3/4 of the way across chicken breast.
4
Lay breast flat open and spread with about 2 tbsps spinach mixture.
5
Fold breast back together.
6
Season breasts with salt and pepper. Reserve any leftover spinach mixture.
7
Set ovenproof skillet on medium-high heat and add remaining oil.
8
Add chicken, skin-side down and fry until crisp and golden, about 2 minutes.
9
Flip breasts over and place skillet in oven.
10
Bake for 15 to 20 minutes or until juices run clear.
11
Remove chicken from skillet.
12
Skim any fat and add orange juice, orange zest and vermouth.
13
Bring to boil scraping up any sticky bits on the base of pan.
14
Reduce until syrupy, about 1 minute.
15
Add cream and bring to boil.
16
Stir in reserved spinach mixture.
17
Reduce until slightly thickened.
18
Season to taste.
19
Serve chicken and drizzle with sauce.

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Featured Reviews for This Recipe

From: Mustang Sally 54269

On Jul 29, 2009

This is definately colorful & very tasty... just don't know if it's something I'd serve to company being that the stuffing turns out very green. With that aside we enjoyed the flavours in this dish. I didn't have orange zest so I used lemon pepper (only added 1/2 of what zest called for). I substituted marsala for the vermouth & sour cream/yogurt mix for the cream. I didn't have chicken with skin so I flattened breasts & folded over ends & secured with toothpick. I found I needed to thicken filling with abit more breadcrumbs. I made the mistake of combining all the sauce ingredients... to help fix it I added cornstarch & heated till thickened. Very tasty & tangy, thanks for sharing.

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From: Gerry

On Sep 15, 2006

When you love chicken and herbs this one comes together to make for a wow. I love the taste of tarragon but didn't have fresh so used a bit of the dried and simply used more of the chives and parsley. It was wonderful with the aroma alone worth a five! Thank you for sharing your recipe for this great tasting chicken.

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From: NcMysteryShopper

On Aug 9, 2006

Fabulous!!! I rolled the chicken instead of stuffing it by cutting the chicken in half. The stuffing is so good! I bet basil would be to die for in this recipe! Everyone loved this and I WILL be making this recipe again!! So glad I chose to make this!!! Thanks Leslie! - July 3rd EDITED to Add: I chose this recipe as my top pick from Zaar World Tour 2006!!!

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From: CountryLady

On Jul 27, 2006

Another great recipe from Food & drink magazine! Since I didn't have tarragon in my garden, I substituted with basil which worked well. Then I pounded boneless, skinless breasts to roll around the herbs. After browning in a skillet, I transferred the breasts to an ovenproof dish & made the sauce in the skillet while the chicken was cooking. No vermouth in my liquor cabinet - so I used brandy. Thanx Leslie!

1 person found this review helpful

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