A delightful dish featuring chicken breasts stuffed with a vibrant herb mixture and served with a tangy citrus sauce.
Preheat your oven to 425°F.
Preheating ensures even cooking and the correct temperature for the dish.
In a food processor, combine the garlic, parsley, chives, tarragon, spinach, bread crumbs, orange zest, mustard, salt, pepper, and 2 tablespoons of olive oil. Blend until a coarse mixture forms.
Pulse the mixture to avoid over-processing and maintain texture.
Using a sharp knife, create a pocket in each chicken breast by slicing lengthwise from the thick end, being careful not to cut all the way through.
Ensure the pocket is large enough to hold the stuffing without tearing the chicken.
Stuff each chicken breast with the prepared herb mixture, using about 2 tablespoons per breast. Secure with toothpicks if necessary.
Do not overfill the chicken to prevent the stuffing from spilling out during cooking.
Heat an ovenproof skillet over medium-high heat and add the remaining olive oil. Sear the chicken breasts on one side until golden brown, about 2 minutes.
Searing locks in the juices and adds a nice crust to the chicken.
Flip the chicken breasts and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet and set aside. To the skillet, add the orange juice, orange zest, and vermouth. Bring to a boil, scraping up any browned bits.
Deglazing the pan adds depth of flavor to the sauce.
Reduce the sauce until slightly thickened, about 1 minute. Stir in the cream and any leftover stuffing mixture, then season to taste.
Taste the sauce and adjust seasoning as needed for balance.
Serve the chicken breasts drizzled with the citrus sauce. Enjoy your meal!
Garnish with additional fresh herbs for a beautiful presentation.
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