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Recipe Detail Page
Chicken Breasts with Herb Stuffing
Spring 2004
Served with a confit of vegetables (recipe follows), this chicken is a sparkling spring-like dish. Use the earliest herbs in your garden or buy your favourite kinds.
Serves 4
1 tbsp (15 mL) chopped garlic
2 cups (500 mL) baby spinach
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) chopped fresh chives
2 tbsp (25 mL) chopped fresh tarragon
2 tbsp (25 mL) fresh breadcrumbs
1 tsp (5 mL) orange zest
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) Dijon mustard
Salt and freshly ground pepper
3 tbsp (45 mL) olive oil
4 boneless chicken breasts, skin on
Sauce
1/4 cup (50 mL) fresh orange juice
1/2 tsp (2 mL) grated orange zest
1/4 cup (50 mL) dry vermouth
1/2 cup (125 mL) whipping cream
1. Preheat oven to 425ºF (220ºC). In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, breadcrumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp (25 mL) olive oil. Reserve 1 tbsp (15 mL) oil to fry chicken.
2. Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket three-quarters of the way across chicken breast. Lay breast flat open and spread with about 2 tbsps (25 mL) spinach mixture. Fold breast back together. Season breasts with salt and pepper. Reserve any leftover spinach mixture.
3. Set ovenproof skillet on medium-high heat and add remaining oil. Add chicken, skin-side down and fry until crisp and golden, about 2 minutes. Flip breasts over and place skillet in oven. Bake for 15 to 20 minutes or until juices run clear.
4. Remove chicken from skillet. Skim any fat and add orange juice, orange zest and vermouth. Bring to boil scraping up any sticky bits on the base of pan. Reduce until syrupy, about 1 minute. Add cream and bring to boil. Stir in reserved spinach mixture. Reduce until slightly thickened. Season to taste. Serve chicken over vegetable confit and drizzle with sauce. Garnish with herb fritters (recipe follows)
Serves 4
Vegetable Confit
Morel mushrooms must be well rinsed because they retain grit. Put them in a strainer, run cool water over them and shake the strainer as you rinse. Pat dry with paper towels and use immediately. If morels are unavailable use oyster mushrooms. Substitute peas for favas if desired.
2 tbsp (25 mL) butter
1 1/2 cups (375 mL) red potatoes, diced into 1/2-inch (1-cm) cubes
6 garlic cloves, peeled and halved
2 cups (500 mL) morel mushrooms, sliced in half
1/2 cup (125 mL) asparagus tips
1 cup (250 mL) peeled blanched fava beans*
Salt and freshly ground pepper
2 tbsp (25 mL) chopped fresh chervil
1. Heat butter in skillet over medium heat. Add potatoes and sauté for 1 minute. Add garlic, cover and cook 5 minutes or until potatoes are tender.
2. Add morel mushrooms and asparagus tips and sauté for 2 minutes or until asparagus is tender-crisp. Add fava beans. Cook 1 minute longer or until favas are heated through. Season with salt and pepper.
3. Divide confit into 4 portions on 4 plates. Serve chicken breasts on top of confit. Sprinkle with chervil.
*To prepare fava beans, shell the beans from their pods. Bring a pot of water to the boil. Add beans and return to boil. Drain and refresh with cold water. Slip blanched beans from tough outer skins.
Serves 4
Herb Fritters
1/4 cup (50 mL) all-purpose flour
1/4 cup (50 mL) sparkling water
Salt and pepper to taste
12 sprigs fresh mint leaves
1 1/2 cups (375 mL) vegetable oil
1. In a small bowl, mix flour and sparkling water. Season with salt and pepper. Dip mint into batter, shaking off excess.
2. Heat oil until a cube of bread fried in the oil turns brown in 15 seconds. Fry mint leaves in hot oil for 15 seconds, gently turn over and fry another 15 seconds until lightly golden. Drain on paper towels.
3. These fritters may be made several hours ahead and reheated on a baking sheet in a 350ºF (180ºC) oven for 3 minutes.
Makes 12 fritters
