Ingredients:
1 tablespoon chopped garlic
2 cups baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons fresh breadcrumbs
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon Dijon mustard
salt & freshly ground black pepper
3 tablespoons olive oil
4 boneless chicken breasts, skin on
1/4 cup fresh orange juice
1/2 teaspoon grated orange zest
1/4 cup dry vermouth
1/2 cup whipping cream
Directions:
Preheat oven to 425 F.
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 3/4 of the way across chicken breast.
Lay breast flat open and spread with about 2 tbsps 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.
Serve chicken and drizzle with sauce.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.