Chicken Breasts With Herb Stuffing Recipe

Name: Chicken Breasts With Herb Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon chopped garlic; 2 cups Baby Spinach; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh chives; 2 tablespoons chopped fresh tarragon; 2 tablespoons fresh breadcrumbs; 1 teaspoon orange zest; 2 tablespoons orange juice; 1 tablespoon Dijon mustard; salt & freshly ground black pepper; 3 tablespoons olive oil; 4 boneless chicken breasts, skin on; Sauce; 1/4 cup fresh orange juice; 1/2 teaspoon grated orange zest; 1/4 cup dry vermouth; 1/2 cup whipping cream

Servings: persons

1 tablespoon chopped garlic
2 cups Baby Spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons fresh breadcrumbs
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon Dijon mustard
salt & freshly ground black pepper
3 tablespoons olive oil
4 boneless chicken breasts, skin on
Sauce
1/4 cup fresh orange juice
1/2 teaspoon grated orange zest
1/4 cup dry vermouth
1/2 cup whipping cream

1
Preheat oven to 425u00b0F.
2
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
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
Lay breast flat open and spread with about 2 tbsps spinach mixture.
5
Fold breast back together.
6
Season breasts with salt and pepper. Reserve any leftover spinach mixture.
7
Set ovenproof skillet on medium-high heat and add remaining oil.
8
Add chicken, skin-side down and fry until crisp and golden, about 2 minutes.
9
Flip breasts over and place skillet in oven.
10
Bake for 15 to 20 minutes or until juices run clear.
11
Remove chicken from skillet.
12
Skim any fat and add orange juice, orange zest and vermouth.
13
Bring to boil scraping up any sticky bits on the base of pan.
14
Reduce until syrupy, about 1 minute.
15
Add cream and bring to boil.
16
Stir in reserved spinach mixture.
17
Reduce until slightly thickened.
18
Season to taste.
19
Serve chicken and drizzle with sauce.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon chopped garlic, 2 cups Baby Spinach, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh chives, and more.

Yes, Chicken Breasts With Herb Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts With Herb Stuffing

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