Ingredients
-
1
-
2
-
1/4
-
1/4
-
2
-
2
-
1
-
2
-
1
-
-
3
-
4
-
-
1/4
-
1/2
Directions
Chicken Breasts With Herb Stuffing, 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!
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
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
Done
|
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
Done
|
Lay Breast Flat Open and Spread With About 2 Tbsps Spinach Mixture. |
|
5
Done
|
Fold Breast Back Together. |
|
6
Done
|
Season Breasts With Salt and Pepper. Reserve Any Leftover Spinach Mixture. |
|
7
Done
|
Set Ovenproof Skillet on Medium-High Heat and Add Remaining Oil. |
|
8
Done
|
Add Chicken, Skin-Side Down and Fry Until Crisp and Golden, About 2 Minutes. |
|
9
Done
|
Flip Breasts Over and Place Skillet in Oven. |
|
10
Done
|
Bake For 15 to 20 Minutes or Until Juices Run Clear. |
|
11
Done
|
Remove Chicken from Skillet. |
|
12
Done
|
Skim Any Fat and Add Orange Juice, Orange Zest and Vermouth. |
|
13
Done
|
Bring to Boil Scraping Up Any Sticky Bits on the Base of Pan. |
|
14
Done
|
Reduce Until Syrupy, About 1 Minute. |
|
15
Done
|
Add Cream and Bring to Boil. |
