Stuffed chicken breast served with a baby arugula salad with a light Champagne herb sauce.
Sauté minced shallots in butter, add Champagne and reduce slightly. Add equal amounts of chopped tarragon and parsley, then whisk in a small dollop of crème fraîche. Season to taste.
Cook’s Tip: To keep the sauce light, reduce the champagne by less than half.
Take a double boneless breast, make two vertical slices into the meaty part of the breast to make pockets for the stuffing.
The stuffing is made with ground chicken, butter, onion, celery, parsley, thyme, chicken stock, and seasoned bread cubes (store-bought, follow package instructions). Season the chicken then pack the stuffing into the pockets. Use a wooden skewer to secure.
Bake at 350 degrees for about one hour.
The slightly chilled Champagne sauce is used as the dressing for baby arugula, tomato, herb salad.