Tarragon & almond chicken
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
Skip to ingredients
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 almond
- 4 large thin slices of prosciutto
Method
- STEP 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.
- STEP 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.
- STEP 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.)
- STEP 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.
