Stuffed Chicken Breast with Tarragon Butter

Stuffed Chicken Breast with Tarragon Butter Recipe

By Olya Sandstrom Published: February 23, 2018

• Yield: 4 (4 Servings)
• Prep: 25 mins
• Cook: 20 mins
• Ready In: 55 mins

I love to cook with tarragon and I always have this herb at my home in a flowerpot in a winter or in the garden in summer. This herb …

Ingredients

• 1 cup dry white wine for the sauce
• 2 tsp lemon juice for the sauce
• 6 tbsp butter for the sauce
• 2 tbsp tarragon leaves for the sauce
• salt, pepper for the sauce
• 4 chicken breast
• 1 tbsp tarragon leaves
• 2-3 tomatoes
• 150-200 g mozzarella
• 3-4 cloves of garlic
• salt, pepper to taste
• olive oil
• parchment paper

Instructions

1. Divide the butter into 6 parts. In a small saucepan, mix the wine and lemon juice. Simmer over medium heat for about 10 minutes until the liquid is reduced to 3-4 tablespoons.
2. Reduce the heat and gradually add the butter, whisking all the time. Add the tarragon, salt and pepper, whisk again. Leave in a warm place.
3. To cook the chicken breast, incise the chicken breast on one side in the center without cutting through to the end to make a pocket. Cover with plastic wrap and lightly beat with a mallet. Slice the tomatoes and cheese, and finely chop the garlic. Stuff the chicken with the tarragon leaves, chopped tomato, cheese, and garlic along with salt and pepper.
4. Lay each fillet separately on parchment, drizzle with olive oil, and wrap the edges tightly. Place the packets on a baking tray and cook in a preheated 200'C oven for about 20 min. Remove from the oven and let rest for 5-7 minutes before serving.

• Course: Entrée
• Skill Level: Easy

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