Tarragon & Almond Chicken

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.


4 skinless Chicken Breasts
75 g Unsalted Butter, room temperature
2 Tsp Tarragon leaves, chopped finely
2 Tsp Parsle leaves, chopped finely
1 Tsp Chives, chopped finely
25 g Ground Almonds
12 large slices of Prosciutto
Sea Salt & Freshly Ground Black Pepper


Preheat the oven to 200 degrees C
Dry each Chicken Breast with kitchen paper and then make 3 lenghtway cuts in the top of each Breast, being careful to cut only halfway through
Cream the butter in a small bowl, add Ground Almonds and Herbs together with Salt & Pepper to your own taste
Divide into 4 equal parts and spread one portion into the three slits of one Chicken Breast. Repeat for other Chicken Breasts
Gently press the meat back together to reform the Chicken Breast shape
Slighltly overlap 3 slices of Prosciutto on a flat work surface and place one Chicken Breast on top
Carefully wrap the breast and then lay on an oiled ovenproof dish join side down.
Repeat for the remaining three Chicken Breasts
Cover the dish loosely with foil. The Chicken Breasts are best kept in the refrigerator for 3 - 4 hours, but let them come back to room temperature for about 30 minutes prior to cooking
Place the Chicken Breasts in the oven and cook for 30 minutes, removing the foil and cooking for a further 5 minutes
Transfer to 4 serving plates spooning over any melted butter from the dish
Scatter over extra chopped Tarragon and some freshly Ground Black Pepper
Serve with Carrots and Rosemary & Garlic Potatoes