Recipe by ~Leslie~
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!
Top Review by IngridH
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
- 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
- 1⁄4 cup fresh orange juice
- 1⁄2 teaspoon grated orange zest
- 1⁄4 cup dry vermouth
- 1⁄2 cup whipping cream
Directions See How It's Made
- 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 3/4 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 and drizzle with sauce.