Spinach Stuffed Chicken Breasts With Cheese-Tarragon Sauce

Total Time
Prep 25 mins
Cook 35 mins

The come from the cookbook "What's For Dinner?". A delicious meal that also freezes well.

Ingredients Nutrition


  1. To make chicken:.
  2. Melt butter in a skillet over medium heat. Add onion and red pepper and saute about 5 minutes.
  3. Drain spinach and squeeze dry. Finely chop and add to pan.
  4. Add salt, pepper, tarragon and nutmeg. Mix well and remove from heat.
  5. Preheat oven to 375 degrees.
  6. Rinse and dry chicken breast halves. Place a breast half between 2 pieces of waxed paper or saran wrap. Pound chicken breast until 1/4 inch thick. Repeat with remaining breast halves.
  7. Lay each breast half out on the cutting board. Divide spinach mixture between all 8 breasts and sprinkle with the cheese.
  8. Lift edges over the filling and secure with toothpicks.
  9. Place seam side down in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
  10. Pour wine over the chicken and sprinkle with paprika.
  11. Bake for about 35 minutes or until filling is heated through and chicken is tender.
  12. To make sauce:.
  13. In a saucepan, melt butter over medium heat.
  14. Add flour, salt, pepper and tarragon and stir and cook for about 1 minute.
  15. Add broth slowly and cook until bubbly and thickened. Stir constantly. This takes about 3 minutes.
  16. Reduce heat to low and stir in wine, cheese and juices that accumulated in the baking pan when you cooked the chicken.
  17. Stir and cook until cheese is melted, about 1 minute.
  18. Remove toothpicks from chicken breast halves.
  19. Place them on a platter and top each one with about 1 Tablespoon of the cheese sauce.
  20. Pass the remaining sauce at the table.


Most Helpful

Wonderful recipe - thank you for posting!! I made this years ago for my husband, and he recently said "remember that tarragon, stuffed chicken thing that you made...", but I couldn't remember from where I'd gotten it, so was hunting for somthing similar, so was thrilled to find this exact one here!! Thank you! Can't wait to surprise him with it again! I think that definitely classifies it as 5 stars if DH remembers it from 7 or 8 years ago... :)

TnuSami September 24, 2006

This is really the most elegant dish, worthy of serving to kings, picky friends or mother-in-laws. It's a lot of work, I thought, but not so hard you can't do it if you just follow the directions. And well worth the trouble. The tarragon stands out beautifully, making the sauce something quite different than you'd expect. Lovely to look at -- even lovlier to taste. Thanks so much! Oh, and I substituted olive oil for butter -- no problem.

Paula5 September 20, 2005

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