Tarragon & almond chicken

Name: Tarragon & almond chicken
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 skinless boneless chicken breasts; 50 grams slightly salted butter, softened; 1 teaspoon finely chopped fresh tarragon, plus extra for scattering; 1 teaspoon finely chopped fresh parsley; 1 teaspoons finely snipped fresh chives; 25 grams ground almond; 4 larges thin slices of prosciutto

You can never have too many main course recipes, so give Tarragon & almond chicken a try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 288 calories, 26g of protein, and 19g of fat each. This recipe from BBC Good Food requires chicken breasts, ground almond, tarragon, and parsley. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes roughly 50 minutes. If you like this recipe, take a look at these similar recipes: Tarragon-Almond Green Beans, Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice, and Wild Blueberry Tarragon-flavored Tartlets, Almond Oil Sweet Crust.

Instructions

Preheat the oven to fan 180C/ conventional 200C/gas

Equipment you will use

Oven

Pat each chicken breast dry with kitchen paper. Make three lengthways slits in the top of each breast, cutting halfway through the meat.

Ingredients you will need

Chicken Breast

Meat

Cream the butter with the herbs until smooth, then blend in the almonds and a pinch of salt. Divide into 4 equal parts and spread one portion in the slits in each breast. Gently press the meat together to reform the shape.

Ingredients you will need

Almonds

Butter

Spread

Cream

Herbs

Meat

Salt

Wrap the prosciutto well around each breast, overlapping the ends (you shouldnt need cocktail sticks to secure it).

Ingredients you will need

Prosciutto

Cocktail

Wrap

Equipment you will use

Cocktail Sticks

Lay the parcels in an oiled ovenproof dish and cover loosely with a piece of buttered grease proof paper or foil. (The chicken breasts can be kept like this in the fridge for 2-8 hours, but let them come to room temperature for about 30 minutes before cooking.)

Ingredients you will need

Chicken Breast

Equipment you will use

Aluminum Foil

Bake the chicken for 20 minutes, removing the butter paper or foil for the last 5 minutes.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Oven

Aluminum Foil

Remove the dish from the oven and allow the chicken to cool for 5 minutes, then transfer to individual plates and spoon over the melted butter that has collected in the bottom of the dish. Scatter with extra tarragon and some freshly ground pepper.

Ingredients you will need

Ground Black Pepper