Tarragon & almond chicken

Tarragon & almond chicken

Tarragon is a perfect partner to chicken, and this dish will taste fabulous served outside on a summery day, with crusty bread to mop up the melted butter...

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 20 mins

Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Pat each chicken breast dry with kitchen paper. Make three lengthways slits in the top of each breast, cutting halfway through the meat.
  2. Cream the butter with the herbs until smooth, then blend in the almonds and a pinch of salt. Divide into 4 equal parts and spread one portion in the slits in each breast. Gently press the meat together to reform the shape.
  3. Wrap the prosciutto well around each breast, overlapping the ends (you shouldn't need cocktail sticks to secure it). Lay the parcels in an oiled ovenproof dish and cover loosely with a piece of buttered grease proof paper or foil. (The chicken breasts can be kept like this in the fridge for 2-8 hours, but let them come to room temperature for about 30 minutes before cooking.)
  4. Bake the chicken for 20 minutes, removing the butter paper or foil for the last 5 minutes. Remove the dish from the oven and allow the chicken to cool for 5 minutes, then transfer to individual plates and spoon over the melted butter that has collected in the bottom of the dish. Scatter with extra tarragon and some freshly ground pepper.

Per serving

311 kcalories, protein 39g, carbohydrate 1g, fat 17 g, saturated fat 8g, fibre 1g, salt 1.05 g

Recipe from Good Food magazine, May 2003.

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Latest comments and suggestions

  • Binder photo Maureen

    25 January 2008

    Maureen rated and commented on this recipe

    5 stars

    I have made this recipe so often. It is delicious and so easy to make. It's particularly great for a supper party as can be made in advance and only needs twenty minutes in the oven, giving you plenty of time with your guests. It's also very good cold with a salad.

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  • Binder photo Jean Dougan

    08 July 2008

    Jean Dougan commented on this recipe

    "I used pine nuts instead of almonds and smoky bacon instead of prosciutto......and it was just as good Jean.

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  • Binder photo Jean Dougan

    08 July 2008

    Jean Dougan commented on this recipe

    ......even more fabulous with some broad beans and some Cornish new potatoes........... ps. I live in Cornwall !

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  • Binder photo Dan.Harverson

    12 March 2010

    Dan.Harverson rated this recipe

    5 stars

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  • Binder photo jacqdav

    30 June 2010

    jacqdav rated and commented on this recipe

    5 stars

    A very easy, quick and tasty weeknight dinner. If you don't have any ground almonds, it is still very good without.

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  • Binder photo recipes

    24 April 2011

    recipes rated and commented on this recipe

    5 stars

    Added garlic to the butter. Absolutely lovely.

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  • Binder photo learningtocook

    19 May 2011

    learningtocook rated and commented on this recipe

    5 stars

    really enjoyed this - also added garlic to the butter - delicious! served with jersey potatoes.

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  • Binder photo DaisyMay

    08 August 2011

    DaisyMay rated and commented on this recipe

    5 stars

    absolutely delicious and very simple - great for entertaining as you can make a bit ahead. Would only comment that I couldn't really taste the chives and parsley so I would either put a bit more of those in or, as a huge fan of tarragon just leave them out and put a little extra tarragon instead. Top recipe.

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  • Binder photo Ali

    10 May 2012

    Ali rated and commented on this recipe

    5 stars

    This was lovely and easy to prepare. As above, load up the tarragon and the garlic was a nice extra.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 20 mins

Prepare ahead

Ingredients

  • 4 skinless boneless chicken breasts
  • 50g slightly salted butter , softened
  • 1 tsp finely chopped fresh tarragon , plus extra for scattering
  • 1 tsp finely chopped fresh parsley
  • ½ tsp finely snipped fresh chives
  • 25g ground almonds
  • 4 large thin slices of prosciutto
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Per serving

311 kcalories, protein 39g, carbohydrate 1g, fat 17 g, saturated fat 8g, fibre 1g, salt 1.05 g

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