This chicken is a sparkling spring-like dish. Use the earliest herbs in your garden or buy your favourite kinds. Serve with a vegetable confit.
- 1 tbsp chopped garlic
- 2 cups baby spinach
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 tbsp chopped fresh tarragon
- 2 tbsp fresh bread crumbs
- 1 tsp orange zest
- 2 tbsp orange juice
- 1 tbsp Dijon mustard
- Salt and freshly ground pepper
- 3 tbsp olive oil
- 4 boneless chicken breasts, skin on
- 1/4 cup fresh orange juice
- 1/2 tsp grated orange zest
- 1/4 cup dry vermouth
- 1/2 cup whipping cream
Preheat oven to 425ºF. In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp olive oil. Reserve 1 tbsp oil to fry chicken.
Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket three quarters of the way across chicken breast. Lay breast flat open and spread with about 2 tbsp spinach mixture. Fold breast back together. Season breasts with salt and pepper. Reserve any leftover spinach mixture.
Set ovenproof skillet on medium-high heat and add remaining oil. Add chicken, skin-side down and fry until crisp and golden, about 2 minutes. Flip breasts over and place skillet in oven. Bake for 15 to 20 minutes or until juices run clear.
Remove chicken from skillet. Skim any fat and add orange juice, orange zest and vermouth. Bring to boil scraping up any sticky bits on the base of pan. Reduce until syrupy, about 1 minute. Add cream and bring to boil. Stir in reserved spinach mixture. Reduce until slightly thickened. Season to taste and serve.