Mushroom and Tarragon-Stuffed Chicken

Main Dish

Chicken Recipes

Looking for a great chicken recipe? Try our Mushroom and Tarragon-Stuffed Chicken recipe. This main dish pairs with red, white and rose wines. Red wines include: Barbera, Beaujolais, Carmenere, Chianti, Red Burgundy, Sangiovese. White wines include: Chardonnay, Gewurztraminer, Gruner Veltliner, Pinot Gris, Riesling Dry, Riesling Off Dry and Rose. Enjoy! #chicken #maindish @chefvivant

Print Recipe
Mushroom and Tarragon-Stuffed Chicken
Mushroom and Tarragon-Stuffed Chicken
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Mushroom and Tarragon-Stuffed Chicken
Instructions
  1. Preheat the oven to 400°F/200°C. Heat half of the oil in a saucepan. Add the leek, zucchini, garlic and mushrooms and cook for 5 minutes, stirring, until softened. Remove from heat and stir in the tarragon and black pepper.
  2. Place the chicken breasts between 2 large sheets of baking paper. Flatten to an even thickness with a rolling pin. Spread the stuffing evenly over each breast. Roll up, folding in the ends. Secure rolls with wetted toothpicks. Brush with the remaining oil and place on a nonstick baking sheet.
  3. Cook in the oven for 30-35 minutes, until the juices from chicken run clear when pierced with a skewer. Remove the toothpicks and cut each roll into 1in/25mm slices, garnish with extra tarragon.
Recipe Notes

Pairs with red, white and rose wines. Red wines include: Barbera, Beaujolais, Carmenere, Chianti, Red Burgundy, Sangiovese. White wines include: Chardonnay, Gewurztraminer, Gruner Veltliner, Pinot Gris, Riesling Dry, Riesling Off Dry and Rose.

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