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1
To prepare chicken breasts, place between sheets of waxed paper.
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2
Gently pound with a mallet until flat and tender.
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3
Sprinkle each with salt, pepper and lemon juice.
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4
Keep covered in refrigerator.
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5
To make stuffing, combine ham, garlic, ginger, half the tarragon and about 23 of the lemon zest in a bowl, blending well.
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6
Add a dash of lemon juice or wine to moisten.
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7
To stuff breasts, place equal amounts of filling on center of each.
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8
Bring sides up to encase filling, shaping with your hands into a round package and tucking in ends to seal.
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9
Greasy the shiny side of six, foot-long strips of foil, about 2 inches wide.
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10
Encircle each breast with foil, greased side in, pulling tightly so that foil wraps around breast.
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11
Fold over edge on top to secure foil.
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12
Brush tops of chicken with butter.
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13
Sprinkle with salt, pepper and a little tarragon.
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14
Can be refrigerated, covered at this point, if baking is to be done several hours later.
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15
Preheat oven to 400F (200C).
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16
Place the vegetable mirepoix in bottom of a large baking dish.
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17
Place chicken breasts on top of vegetables.
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18
Pour enough wine around bottom of pan just to cover mirepoix.
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19
Bake 10 to 12 minutes, then turn heat down to 350F (180C).
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20
Baste chicken.
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21
Cover pan loosely with foil and bake another 15 minutes or until chicken breasts are done but still moist inside.
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22
Remove foil covering from pan; turn broiler on to brown chicken tops, about 2 minutes.
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23
Remove pan from oven.
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24
Place chicken on heated platter and keep warm; carefully remove foil strips.
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25
Meanwhile, remove and discard mirepoix vegetables from roasting pan.
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26
Place pan on top of stove.
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27
Remove any surface fat and bring to a boil.
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28
Add chicken stock and cream and reduce over high heat, stirring until of desired consistency.
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29
Taste and adjust seasonings.
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30
To serve, garnish chicken breasts with remaining lemon zest and tarragon.
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31
Place a little sauce on a heated plate, then place chicken breast on top.
