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.
Course Main Dish
Cuisine Mediterranean
Keyword green bean salad, herb-stuffed chicken, roasted chicken, summer recipe
Prep Time 20 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr5 minutesmins
Servings 6
Ingredients
1large white onion
2garlic cloves
3tablespoonsextra-virgin olive oil
¾cupdry white wine
⅔cupfresh bread crumbs
1tablespoonchopped fresh tarragon
1tablespoonchopped basil
1tablespoonchopped flat-leaf parsley
1teaspoondried thyme
1 ½teaspoonssalt
6chicken breast halveson the bone, with skin, about 12 ounces each
2tablespoonsunsalted buttersoftened
1teaspoonfreshly ground black pepper
Instructions
Position a rack in the middle of the oven. Preheat the oven to 375 degrees Fahrenheit. Line a roasting pan with parchment paper.
Peel, trim, and dice the onion and garlic.
In a large skillet, sauté the onion in the olive oil over medium heat, stirring, until translucent. Add the
garlic and sauté for 1 or 2 minutes, but do not let it brown. Add the wine and reduce it to one-quarter of cup (about 5 minutes). Add the bread crumbs, 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 and a half of tablespoons 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.