Spinach-Stuffed Chicken Breasts with Cognac and Tarragon

by Ben Miller

Make. These. Now.

Make. This. Now.

Need to impress someone in the next few weeks? Make these spinach stuffed chicken breasts. They look great and taste even better when hot out of the oven.

I’ll also say that after making this I’m definitely going to start using skin on chicken breasts more often when I’m dealing with chicken breasts. The skin crisps very nicely under the broiler and really helps to lock in the juice of the chicken, keeping it moister and tastier.

Spinach-Stuffed Chicken Breasts with Cognac and Tarragon

Adapted from the Dean & DeLuca Cookbook

Ingredients

  • 1 pound spinach (you may want even more because it really cooks down a ton
  • 4 boneless chicken breast halves, skin on (they’ll likely be called split chicken breasts at the grocery store)
  • 2-3 large garlic cloves
  • 1/4 cup Cognac
  • 3 tablespoons unsalted butter, room temperature
  • fresh tarragon
  • salt and pepper
  • a few pinches of fresh (or dried) nutmeg

Directions

  1. Preheat the oven to 450.
  2. Cut the roots off the spinach, and then wash them in several changes of water. Take the wet spinach and move it to a hot pan, which is sitting on high heat. Cook the spinach until it is soft but still bright green (this supposedly takes 3 minutes, but I found mine was probably too far gone after about a minute, so watch it carefully). Take the spinach off the heat and immediately rinse with cold water. Dry the spinach and then season it with salt, pepper, and nutmeg
  3. Rub the chicken all over with the garlic clove. The recipe then says to discard, but I chopped it up and placed it under the skin. Season the breasts on both sides (and under the skin if you can) with salt and pepper. Also sprinkle the Cognac over them.
  4. Place a quarter of the spinach under each breast. Smooth it out to avoid lumps. Then, take about a teaspoon of butter and smear it on the skin of each breast. Place the chicken in a roasting pan on the lowest rack of the oven. Leave it there for 5 to 6 minutes.
  5. Remove the chicken from the oven and turn on the broiler. Place the chicken on a cookie sheet and put it as close to the broiler as possible for 5 more minutes. You can keep it under longer if it isn’t cooked through, but mine were actually done at this point, much to my surprise.
  6. Place the beast on a plate and top with a little bit of button and some tarragon. You can also add a few drops of Cognac if you want (I didn’t bother). Serve and enjoy.

One word of caution, these don’t work all that well for leftovers, so you may want to just adjust the recipe for however many people you are serving.

Before putting the breasts in the oven.

Before putting the breasts in the oven.

7 responses to “Spinach-Stuffed Chicken Breasts with Cognac and Tarragon

  1. Wow. These look delicious! I’m definitely going to have to try this recipe, but I’m not a big fan of tarragon, so maybe I’ll do without that.

  2. This looks great. I know zero about cognac, do you have a brand suggestion?

  3. @Jen, I happened to have Courvoisier in the house, so that is what I used.

  4. It’s true. I was very impressed.

  5. Looks delicious. I agree with keeping the skin on–while skinless is healthier, it’s just so bland and dries out so quickly, making it an awful choice to serve at a nice dinner.

  6. By “under each breast” I take it you mean “under the skin but above the flesh of each breast”?

  7. @ben

    Yes, sorry I wasn’t clear about that. You want to carefully stuff it under the skin so that it sits between the meat and skin.

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