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How To make Chicken Breasts Stuffed w/Garlic, Ginger, Ham & Tarragon
6 Boneless chicken breasts
Salt & fresh ground pepper 3 tb Lemon juice
1/2 lb Ham; finely chopped
(about one cup) 2 To 3 garlic clove
:
peeled & finely chopped 2 tb Fresh ginger
peeled & finely chopped 4 tb Fresh tarragon; chopped
:
(or preserved in vinegar) 1 lg Lemon; chopped zest of
Lemon juice or white wine Butter Vegetable mirepoix 1 c Chicken stock
1 c Whipping cream
Salt and pepper; to taste To prepare chicken breasts, place between sheets of waxed paper. Gently pound with a mallet until flat and tender. Sprinkle each with salt, pepper and lemon juice. Keep covered in refrigerator. To make stuffing, combine ham, garlic, ginger, half the tarragon and about 2/3 of the lemon zest in a bowl, blending well. Add a dash of lemon juice or wine to moisten. To stuff breasts, place equal amounts of filling on center of each. Bring sides up to encase filling, shaping with your hands into a round package and tucking in ends to seal. Greasy the shiny side of six, foot-long strips of foil, about 2 inches wide. Encircle each breast with foil, greased side in, pulling tightly so that foil wraps around breast. (This retains shape during baking.) Fold over edge on top to secure foil. Brush tops of chicken with butter. Sprinkle with salt, pepper and a little tarragon. Can be refrigerated, covered at this point, if baking is to be done several hours later. Preheat oven to 400 F. Place the vegetable mirepoix in bottom of a large baking dish. Place chicken breasts on top of vegetables. Pour enough wine around bottom of pan just to cover mirepoix. Bake 10 to 12 minutes, then turn heat down to 350 degrees. Baste chicken. Cover
pan loosely with foil and bake another 15 minutes or until chicken breasts are done but still moist inside. Remove foil covering from pan; turn broiler on to brown chicken tops, about 2 minutes. Remove pan from oven. Place chicken on heated platter and keep warm; carefully remove foil strips. Meanwhile, remove and discard mirepoix vegetables from roasting pan. Place pan on top of stove. Remove any surface fat and bring to a boil. Add chicken stock and cream and reduce over high heat, stirring until of desired consistency. Taste and adjust seasonings. To serve, garnish chicken breasts with remaining lemon zest and tarragon. Place a little sauce on a heated plate, then place chicken breast on top. Good served with rice-stuffed tomatoes. Serves 4 to 6, depending upon size of chicken breasts. Note: Mirepoix means aromatic vegetables (carrot, celery and onion) chopped and placed in the bottom of a roasting pan). Most of this dish can be prepared in advance. From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright. Toronto: James Lorimer & Company Publishers, 1985. Pp. 56-57. ISBN 0-88862-788-2. Posted by Cathy Harned.
How To make Chicken Breasts Stuffed w/Garlic, Ginger, Ham & Tarragon's Videos
Chicken thigh filled with Greek & Italian flavors wrapped in prosciutto recipe - By Recipe30
For full recipes click recipe30.com
Can't make up your mind whether to have Greek or Italian? Try this chicken dish that permeates the Mediterranean flavours of both Greece and Italy. Enjoy it with a nice white wine such as a riesling to match the sweetness of the sauce, or if you prefer reds, than a light red such as a Gamay or Pinot Noir, even a Rose will go very well.
HONEY GARLIC BUTTER ROASTED CARROTS
Honey garlic butter roasted carrots are the best side dish to add to your dinner table! Buttery, tender carrots roasted with the best honey garlic butter sauce. RECIPE:
Creamy Chicken Mushroom | Food Prime
Ingredients:
Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish
Music: Sweet
Musician: LiQWYD
URL:
Cooking with Yelena. Prosciutto wrapped Chicken Breast
Prosciutto wrapped chicken breast
Ingredients:
1 lb chicken breast cutlets
1/2 lb of prosciutto
1/4 cup of all purpose flour
1 box of penne
Vegetables of choice:
(as seen in video) spinach, carrots, tomato, and avocado
Smart Balance buttery spread
1 tbsp garlic and black pepper
3 tbsp of vegetable oil
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MAGICAL POACHED CHICKEN with Thai 3 flavoured sauce
Poached chicken with a real twist - dead tasty too!
Slow Cooked Braised Stuffed Lamb Breast | Gordon Ramsay
Gordon shows you how to make the most of cheap cuts of meat and make a dish huge on flavour with just a few simple ingredients. Gordon Ramsay Ultimate Fit Food:
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