Chicken Breasts with Herb Stuffing
From chefelaine 15 years agoIngredients
- 1 tbsp chopped garlic shopping list
- 2 cups baby spinach shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1/4 cup chopped fresh shopping list
- 2 tbsp chopped fresh tarragon shopping list
- 2 tbsp fresh bread crumbs shopping list
- 1 tsp orange zest shopping list
- 2 tbsp orange juice shopping list
- 1 tbsp Dijon mustard shopping list
- salt and freshly ground pepper shopping list
- 3 tbsp olive oil shopping list
- 4 boneless chicken breasts, skin on shopping list
- Sauce shopping list
- 1/4 cup fresh orange juice shopping list
- 1/2 tsp grated orange zest shopping list
- 1/4 cup dry vermouth shopping list
- 1/2 cup whipping cream. shopping list
- herb Fritters shopping list
- 1/4 cup all-purpose flour shopping list
- 1/4 cup sparkling water shopping list
- salt and pepper to taste shopping list
- 12 sprigs fresh mint leaves shopping list
- 1 1/2 cups vegetable oil shopping list
- vegetable Confit: shopping list
- 2 tbsp butter shopping list
- 1 1/2 cups red potatoes, diced into 1/2-inch cubes shopping list
- 6 garlic cloves, peeled and halved shopping list
- 2 cups morel mushrooms, sliced in half shopping list
- 1/2 cup asparagus tips shopping list
- 1 cup peeled blanched fava beans shopping list
- salt and freshly ground pepper shopping list
- 2 tbsp chopped fresh chervil shopping list
How to make it
- Preheat oven to 425ºF
- 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.
- 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 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)
- Vegetable Confit
- Morel mushrooms must be well rinsed because they retain grit.
- Put them in a strainer, run cool water over them and shake the strainer as you rinse.
- Pat dry with paper towels and use immediately.
- If morels are unavailable use oyster mushrooms.
- Substitute peas for favas if desired.
- Heat butter in skillet over medium heat.
- Add potatoes and sauté for 1 minute.
- Add garlic, cover and cook 5 minutes or until potatoes are tender.
- Add morel mushrooms and asparagus tips and sauté for 2 minutes or until asparagus is tender crisp.
- Add fava beans.
- Cook 1 minute longer or until favas are heated through.
- Season with salt and pepper
- Divide confit into 4 portions on 4 plates.
- Serve chicken breasts on top of confit.
- Sprinkle with chervil.
- To prepare fava beans, shell the beans from their pods.
- Bring a pot of water to the boil.
- Add beans and return to boil.
- Drain and refresh with cold water.
- Slip blanched beans from tough outer skins.
- Herb Fritters
- In a small bowl, mix flour and sparkling water.
- Season with salt and pepper.
- Dip mint into batter, shaking off excess.
- Heat oil until a cube of bread fried in the oil turns brown in 15 seconds.
- Fry mint leaves in hot oil for 15 seconds, gently turn over and fry another 15 seconds until lightly golden.
- Drain on paper towels.
- These fritters may be made several hours ahead and reheated on a baking sheet in a 350ºF oven for 3 minutes.
The Rating
Reviewed by 8 people-
I think I'll use this recipe next time I have friends over for dinner! Sounds really Yummy!
gourmetana in London loved it -
This sounds wonderful!
txbackyardcook in FORT WORTH loved it -
great chicken recipe chef thanks
momo_55grandma in Mountianview loved it
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