Chicken Breasts With Herb Stuffing

Total Time
Prep 20 mins
Cook 20 mins

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!

Ingredients Nutrition


  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.
Most Helpful

Absolutely loved the stuffing! The mix of herbs and spinach really made this something special, and the fact that it's healthy didn't hurt either. I totally forgot to put the oil into the stuffing, but it was plenty moist and I didn't miss it. The sauce was great as well, my only complaint was that we wanted more! This was really easy, and I wouldn't hesitate to serve it to company. Thanks for sharing! Made for ZWT8

IngridH July 26, 2012

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.

Mustang Sally 54269 July 29, 2009

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.

Gerry September 15, 2006