Herb and garlic stuffed chicken breasts with white wine sauce

Serves: 4

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Total Time: 50

Prep Time: 25

Cook Time: 25

• 8 tablespoon(s) finely chopped fresh flat-leaf parsley
• 2 tablespoon(s) finely chopped fresh tarragon
• 2 tablespoon(s) grated fresh pecorino cheese
• 2  garlic cloves, crushed
• 3 tablespoon(s) unsalted butter, softened
• Juice and finely grated zest of 1 lemon
• 4 large boneless chicken breasts, with the skin on
• 2 tablespoon(s) olive oil
• 50 gram(s) butter
• 200 ml white wine
• 300 ml (½pt) chicken stock

Method

1. Preheat the oven to 180°C/160°C fan/Gas 4. Place the parsley, tarragon, pecorino cheese, garlic, butter and lemon juice and zest in a pestle and mortar and grind to a paste. Season well with salt and freshly ground black pepper.
2. Carefully lift the skin away from the chicken breasts but leave it intact and still attached at one end. Spoon the herb stuffing onto the breasts, then smooth the skin back down to cover the mixture.
3. Heat the olive oil and half of the butter in an ovenproof frying pan, add the chicken breasts, skin-side down, and fry for 1-2 minutes, or until the skin is crisp and golden brown. Then turn over and cook for another minute. Transfer the pan to the preheated oven and cook for 12-15 minutes, or until the chicken is cooked through. Remove, cover with foil and allow to rest for 5 minutes.
4. Meanwhile, place a frying pan over a high heat, add the wine and cook for 3 minutes, then add the chicken stock and cook until the liquid has reduced by half. Add the remaining butter and season well. Pour this sauce over the chicken and serve.

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