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Chicken Breasts Stuffed with Garlic, Ginger, Ham and Tarragon

 
Chicken Breasts Stuffed with Garlic, Ginger, Ham and Tarragon
367

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.

Yield

4

servings

Prep

25

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

6 chicken breasts
3 tablespoons lemon juice
½ pound ham
chopped
1 tablespoon garlic
minced
*
1 tablespoon ginger
minced
4 tablespoons tarragon leaves
chopped
1 large lemon
*
1 cup chicken broth
1 cup heavy whipping cream

Directions

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

Reviews

over 4 years

Wasn't sure about the combination in this recipe, but still went for it. I'm glad I did, and all the flavours worked deliciously well with each other.

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. Will be making this dish again.

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Comments

Riverview, United States
 over 1 year ago

How much garlic???

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

happyzhangbo
Toronto , Ontario, Canada
 over 1 year ago

Nutrition Facts

Serving Size 321g (11.3 oz)
Amount per Serving
Calories 51851% of calories 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?

 

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