Tarragon & almond chicken

Tarragon & almond chicken

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(8 ratings)

Prep: 30 mins - 40 mins Cook: 20 mins


Serves 4
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...

Nutrition and extra info

Nutrition: per serving

  • kcal311
  • fat17g
  • saturates8g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein39g
  • salt1.05g
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  • 4 skinless boneless chicken breasts



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 50g slightly salted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp finely chopped fresh tarragon, plus extra for scattering



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tsp finely chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ tsp finely snipped fresh chives
  • 25g ground almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 4 large thin slices of prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…


  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.

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Comments, questions and tips

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12th Apr, 2015
This is such a good recipe! Made it several times and it never fails. The chicken is so tender and moist. I serve with new potatoes and a simple green salad. It's so easy to prepare the night before and cook the following day! A real winner, even in April!
10th May, 2012
This was lovely and easy to prepare. As above, load up the tarragon and the garlic was a nice extra.
8th Aug, 2011
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.
19th May, 2011
really enjoyed this - also added garlic to the butter - delicious! served with jersey potatoes.
24th Apr, 2011
Added garlic to the butter. Absolutely lovely.
30th Jun, 2010
A very easy, quick and tasty weeknight dinner. If you don't have any ground almonds, it is still very good without.
8th Jul, 2008
......even more fabulous with some broad beans and some Cornish new potatoes........... ps. I live in Cornwall !
8th Jul, 2008
"I used pine nuts instead of almonds and smoky bacon instead of prosciutto......and it was just as good Jean.
25th Jan, 2008
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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