Tarragon Spinach Stuffed Chicken Breasts with Lemon Sauce.
4 boneless, skinless half breasts, butterflied and pounded to 3/8” thickness
2 C wilted spinach. (I use frozen spinach that’s been thawed and I squeeze as much liquid out as possible)
2 slices proscuitto
1 tsp. Dried tarragon
2 green onions, sliced thin, white and a little of the green only
4 heaping Tablespoons grated parmesan cheese
Juice of half a small lemon
Cut proscuitto slices in half crosswise and lay a piece on each of the 4 chicken breasts.
In a medium mixing bowl, combine spinach, tarragon, green onions, cheese and lemon juice. Divide into four equal portions and mound on each chicken breast. Fold chicken breast meat over spinach and put smooth side up in a baking dish.
Bake for 45 minutes in a 400* oven, covered until the last 15 minutes of cooking.
15 minutes before chicken is done, make sauce
For the lemon sauce, I used the Mock Hollandaise sauce (double the recipe) in the SBD book, but omitted the Dijon mustard and red pepper and used 1 Tablespoon of lemon juice.
When chicken is done, plate, and spoon sauce over the top. Serve with Vegetable Brown and Wild Rice Pilaf.
Vegetable Brown and Wild Rice Pilaf
1 C. brown and wild rice mixture.
1 small carrot, shredded
2 ribs celery, diced
2 green onions, sliced
2 packets G. Washington Golden Broth Mix
2 C. Water
Saute rice in 1 T. canola oil til bubbly. Add veggies and sauté some more til veggies are sweating.
Add Broth mix and water, stir and bring to boil. Cover with a tight lid and lower heat to simmer until all moisture is absorbed and rice is tender. (Approx. ˝ hour to 45 minutes)
Allow to sit for 15 minutes off heat, then fluff with fork before serving.
