Tarragon & Almond Chicken


Serves 4



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


How to cook


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 thebreast 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

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