We serve these herbed breasts on Green Bean Salad. The colors are pretty together and the flavors compatible. This makes a lovely summer luncheon, and the chicken lends itself to being prepared in advance—always a plus when it comes to summertime entertaining.
1 large white onion
2 garlic cloves
3 tablespoons extra-virgin olive oil
¾ cup dry white wine
⅔ cup fresh bread crumbs
1 tablespoon chopped fresh tarragon
1 tablespoon chopped basil
1 tablespoon chopped flat-leaf parsley
1 teaspoon dried thyme
1 ½ teaspoons salt
6 chicken breast halves, on the bone, with skin, about 12 ounces each
2 tablespoons unsalted butter, softened
1 teaspoon freshly ground black pepper
Position a rack in the middle of the ocean. Preheat the oven to 375 degrees F. Line a roasting pan with parchment paper.
Peel, trim, and dice the onion and garlic.
In a large skillet, saute the onion in the olive oil over medium heat, stirring, until translucent. Add the garlic and saute for 1 or 2 minutes, but do not let it brown. Add the wine and reduce it to ¼ cup (about 5 minutes). Add the breadcrumbs, herbs, and salt; combine well. Let cool slightly.
Wash and pat the chicken breasts dry. With your fingers, separate the skin from the meat. Place about 1 ½ tablespoon of the herbed stuffing under the skin on each breast, spreading it to cover as much of the meat as possible. Pat the skin back into place.
Arrange the breasts, skin side up, in the baking pan. Brush with the softened butter, and grind the black pepper all over. Bake for 45 minutes. Remove and let cool to room temperature.
To serve, arrange the chicken breasts on a serving platter. Serve within 1 hour of finishing.