Spinach- and Tarragon-Stuffed Chicken Breasts
By America's Test KitchenPublished on August 19, 2009
Time
30 minutes
Yield
Serves 4
Ingredients
2 slices hearty white sandwich bread, torn into pieces2 tablespoons chopped fresh tarragon leaves 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry¾ cup goat cheese, crumbled2 cloves minced garlic Salt and pepper 4 boneless, skinless chicken breast (about 1 ½ pounds) (see Test Kitchen Discovery, above)1 ½ tablespoons mayonnaise
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Pulse bread and 1 tablespoon tarragon in food processor until coarsely ground. Combine remaining tarragon, spinach, cheese, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in medium bowl.
- Pat chicken dry with paper towels and season with salt and pepper. Using paring knife, cut deep pocket in thickest part of chicken, extending into most of breast. Spoon spinach mixture into pocket and seal by threading toothpick through chicken about ½ inch from opening.
- Arrange stuffed chicken breasts in 13- by 9-inch baking dish. Brush top of chicken with mayonnaise and top with bread crumb mixture, pressing gently to adhere. Bake until crumbs are golden brown and chicken is cooked through, 20 to 25 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 slices hearty white sandwich bread, torn into pieces
2 tablespoons chopped fresh tarragon leaves
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
¾ cup goat cheese, crumbled
2 cloves minced garlic
Salt and pepper
4 boneless, skinless chicken breast (about 1 ½ pounds) (see Test Kitchen Discovery, above)
1 ½ tablespoons mayonnaise
Ingredients
2 slices hearty white sandwich bread, torn into pieces
2 tablespoons chopped fresh tarragon leaves
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
¾ cup goat cheese, crumbled
2 cloves minced garlic
Salt and pepper
4 boneless, skinless chicken breast (about 1 ½ pounds) (see Test Kitchen Discovery, above)
1 ½ tablespoons mayonnaise
Ingredients
2 slices hearty white sandwich bread, torn into pieces
2 tablespoons chopped fresh tarragon leaves
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
¾ cup goat cheese, crumbled
2 cloves minced garlic
Salt and pepper
4 boneless, skinless chicken breast (about 1 ½ pounds) (see Test Kitchen Discovery, above)
1 ½ tablespoons mayonnaise
Why This Recipe Works
For our Spinach- and Tarragon-Stuffed Chicken Breasts we avoided using chicken breasts that weighed more than 6 ounces each, as the crumbs burned before the chicken was cooked through in larger breasts. Cutting a neat pocket into the chicken eliminated the usual hassle of pounding, rolling, and tying the stuffed chicken breasts. We had to resist the urge to replace fresh tarragon with the dried stuff. Like many herbs, tarragon is tasteless when dried.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Pulse bread and 1 tablespoon tarragon in food processor until coarsely ground. Combine remaining tarragon, spinach, cheese, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in medium bowl.
- Pat chicken dry with paper towels and season with salt and pepper. Using paring knife, cut deep pocket in thickest part of chicken, extending into most of breast. Spoon spinach mixture into pocket and seal by threading toothpick through chicken about ½ inch from opening.
- Arrange stuffed chicken breasts in 13- by 9-inch baking dish. Brush top of chicken with mayonnaise and top with bread crumb mixture, pressing gently to adhere. Bake until crumbs are golden brown and chicken is cooked through, 20 to 25 minutes. Serve.
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