Sign out

Sign in

reset password

Not a member?
Join now for FREE!

Chicken Breasts Stuffed with Garlic, Ginger, Ham & Tarragon

StarStarStarStarHalf star

Your rating

The garlic, ginger, ham, and tarragon stuffing was quite tasty. The cream sauce picked up all the yumminess from the pan, and just what we needed to go with the chicken.








Trans-fat Free, Low Carb


Amount Measure Ingredient Features
6 chicken breasts
3 tablespoons lemon juice
½ pound ham
1 tablespoon garlic
1 tablespoon ginger
4 tablespoons tarragon leaves
1 large lemon
1 cup chicken broth
1 cup heavy whipping cream


Amount Measure Ingredient Features
6 each chicken breasts
45 ml lemon juice
226.8 g ham
15 ml garlic
* Camera
30 ml ginger
60 ml tarragon leaves
1 large lemon
* Camera
237 ml chicken broth
237 ml heavy whipping cream


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 ⅔ 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.

Grease 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.

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.]

To cook:

Preheat oven to 400℉ (200℃).

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℉ (180℃). 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.

* not incl. in nutrient facts Arrow up button



How much garlic???


It should be 1 tablespoon garlic. Just updated the recipe, and hope you will enjoy the recipe. Happy Cooking :)


Add review


Related recipes

Nutrition Facts

Serving Size 321g (11.3 oz)
Amount per Serving
Calories 51851% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 223mg 74%
Sodium 829mg 35%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 109g
Vitamin A 22% Vitamin C 13%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news


Email this recipe