Chilled Tarragon Chicken Recipe
Chilled Tarragon Chicken is simple irresistible, filling and savory. It is garnished with lemon slices. Try this Chilled Tarragon Chicken. I am sure you will have a huge fan following for this one!
Ingredients
2 whole large chicken breasts, skinned, boned, and each cut in half
1/2 4-ounce package sliced cooked ham (2 slices)
Salt
Pepper
1 tablespoon salad oil
1 3-ounce package cream cheese, softened
2 tablespoons milk
1 teaspoon tarragon vinegar
1/2 teaspoon sugar
1/8 teaspoon tarragon
Lemon Dressing
1/2 small head
Boston lettuce
2 heads Belgian endive
2 small tomatoes
1 small cucumber
Radish slices for garnish
Directions
1. With meat mallet or dull edge of French knife, pound each chicken-breast half to 1/2-inch thickness.
2. Cut each chicken-breast half horizontally, almost but not all the way through to form a pocket. Cut each ham slice in half; place one-half ham slice in each pocket, folding ham to fit if necessary. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken until lightly browned on both sides and fork-tender, removing chicken pieces as they brown to paper towels to drain. Cover and refrigerate chicken until well chilled, about 2 hours.
4. Meanwhile, prepare tarragon sauce: In mixer at low speed, blend cream cheese, milk, tarragon vinegar, sugar, tarragon, 1/8 teaspoon salt, and 1/8 teaspoon pepper until smooth; cover mixture and refrigerate.
5. Prepare Lemon Dressing; cover and refrigerate.
2. Cut each chicken-breast half horizontally, almost but not all the way through to form a pocket. Cut each ham slice in half; place one-half ham slice in each pocket, folding ham to fit if necessary. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken until lightly browned on both sides and fork-tender, removing chicken pieces as they brown to paper towels to drain. Cover and refrigerate chicken until well chilled, about 2 hours.
4. Meanwhile, prepare tarragon sauce: In mixer at low speed, blend cream cheese, milk, tarragon vinegar, sugar, tarragon, 1/8 teaspoon salt, and 1/8 teaspoon pepper until smooth; cover mixture and refrigerate.
5. Prepare Lemon Dressing; cover and refrigerate.
