- Home
- Main Dish
- How To make Chicken Breasts Stuffed w/Garlic, Ginger, Ham & Tarragon
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
The garlic butter pasta sauce that breaks ALL the rules | A ❤️letter to fusion pasta ????
My spicy garlic butter pasta sauce breaks all the rules. It's kind of Italian but mostly Asian LOL. Creamy, luscious and oh so good! It's my love letter to fusion pasta.
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Midweek Meals - 4 - Escalope of Chicken With Sautéed Potatoes And Red Chard By Gordon Ramsay
For The Potatoes:
500 g potatoes (e.g. Maris Pipers)
1 tsp chilli flakes
For The Chicken:
4 chicken breasts
2 eggs
1 tbsp milk
60 g plain flour
50 h Parmesan
2 mozzarella balls (large)
200 g dry breadcrumbs
For THe Tomato Sauce:
250 g cherry tomatoes
2 shallots
1 garlic clove
1 small handful fresh basil
For The Chard:
2 garlic cloves
600 g baby red chard leaves
You Will Also Need:
salt and freshly ground blac pepper
olive oil
fresh basil (to garnish)
Difficulty: Easy
Time: 30 minutes
Delicious Spicy Rice With Sausage | Gordon Ramsay
Gordon demonstrates how to cook this simple rice dish.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Chicken Marbella | Food Wishes
This is my version of Chicken Marbella, the Silver Palate's most famous dish, which was a viral sensation in New York before that was even a term. This amazing chicken recipe’s secret ingredients are prunes and olives, which may sound like a weird combination, but creates one of the most delicious chicken dishes ever invented. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Marbella, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Sunday Roasts With Gordon Ramsay
A Sunday spend cooking and serving a roast will always be a good Sunday well spent.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
If you liked this clip check out the rest of Gordon's channels:
Stuffed Roast Chicken with Chorizo | Gordon Ramsay
Stuffing roast chicken keeps it moist and delicious. If you're attempting this outside the UK - it cooks at 180C / 350F. Gordon Ramsay Ultimate Fit Food:
Subscribe for weekly cooking videos. From Gordon's Ultimate Cookery Course.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels: