Parisian Chicken Recipe
chicken breast, capicola, gruyere, tarragon, basil, sun-dried tomatoes, puff pastry, citrus beurre blanc, seasonal vegetables
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Ingredients
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Main Ingredients
Citrus Beurre Blanc
Method
Main Preparation
- 1
Prepare Chicken
Preheat the oven to 200°C (400°F). Season the chicken breasts with salt and pepper. In a pan over medium heat, cook the capicola until slightly crispy. Remove from heat and let cool.
- 2
Assemble the Filling
Chop the tarragon, basil, and sun-dried tomatoes. In a bowl, mix the chopped herbs and sun-dried tomatoes with the crispy capicola and grated gruyere cheese.
- 3
Stuff the Chicken
Cut a pocket into each chicken breast. Fill each pocket with the capicola and cheese mixture. Secure with toothpicks if necessary.
- 4
Wrap with Puff Pastry
Roll out the puff pastry on a floured surface. Wrap each stuffed chicken breast in the pastry, sealing the edges with a bit of water. Cut slits on top for steam to escape.
- 5
Bake
Place the wrapped chicken breasts on a baking sheet. Bake for 25-30 minutes or until the pastry is golden brown and the chicken is cooked through.
Citrus Beurre Blanc Preparation
- 6
Prepare the Sauce
In a saucepan, combine white wine and finely chopped shallots. Simmer until reduced by half. Lower the heat and whisk in the cold butter gradually until emulsified. Add lemon juice, salt, and white pepper to taste.
Vegetable Preparation
- 7
Prepare Seasonal Vegetables
Steam or sauté the seasonal vegetables until tender but still vibrant in color. Season with salt and pepper.
