Spinach Stuffed Chicken Breasts With Cognac And Tarragon

Recipe By:
Amoria.Pie
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  • Total Time 75 min Ico-add
  • Yield 4 Servings
  • Level Medium

Quick cooking chicken breasts in a hot oven then passing them under a broiler is another way to keep them juicy. In this recipe, the delicious presence of spinach under the skin makes them juicier still
 

Ingredients

  • 1 pound fresh spinach
  • Salt and pepper to taste
  • Freshly grated nutmeg to taste
  • 4 boneless chicken breast halves, skin on (about 6 ounces each)
  • 1 large garlic clove, smashed
  • 1/4 cup cognac
  • 3 tablespoons unsalted butter at room temperature
  • Fresh tarragon leaves for garnish
  • Coarse salt for sprinkling the chicken (optional)
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Directions

  1. 1. Preheat oven to 450 degrees F
  2. 2. Cut off the root ends of the spinach leaves, about 2 inches up from the root
  3. 3. Wash the spinach leaves in several changes of water
  4. 4. Place them in a large pot over high heat cooking them for about 3 minutes (they should be soft, but still bright green)
  5. 5. Place wilted spinach in a colander and immediately refresh with cold water
  6. 6. Squeeze out the water with your hands
  7. 7. Place dried spinach in a bowl, and season very well with salt, pepper, and nutmeg
  8. 8. Rub the chicken breasts all over with the smashed garlic clove
  9. 9. Season the breasts well with salt and pepper, on both sides and under the skin
  10. 10. Sprinkle breasts on both sides and under the skin with most of the Cognac
  11. 11. Divide the spinach mixture into four parts, and stuff each breast under the skin with a quarter of the spinach. (Smooth the spinach out so that it's distributed evenly over each breast.)
  12. 12. Smear a teaspoon of butter on the skin of each breast.
  13. 13. Place the breasts in a roasting pan, and place pan in the oven.
  14. 14. Cook for 5 minutes
  15. 15. Remove breasts, and place under a hot broiler
  16. 16. Breasts are done when the skin has turned golden, and the white meat is just a trace rosy-pink, about 5 minutes more
  17. 17. Place the breasts on dinner plates. Sprinkle each one with a few drops of Cognac
  18. 18. Top each one with a knob of butter (about a teaspoon per breast), and garnish the butter with fresh tarragon leaves
  19. 19. Sprinkle with coarse salt, if desired, and serve immediately.