Chicken Breasts Stuffed with Garlic, Ginger, Ham & Tarragon
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.]
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.
Garnish chicken breasts with remaining lemon zest and tarragon. Place a little sauce on a heated plate, then place chicken breast on top.