Chicken Breasts With Herb Stuffing

Recipe by Leslie
READY IN: 40mins




  • 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.