Tarragon chicken with garden flowers
Rinse and gently pat dry the flowers and herbs before garnishing the chicken
|2 large||Chicken breasts, skinned and boned|
|4 Tbsp||Ricotta cheese|
|4 Tbsp||Ground hazelnuts|
|2 Tbsp||Tarragon leaves, chopped|
|4 rashers||Streaky bacon|
|2 Tbsp||Olive oil|
|½ cup||Dry white wine|
|1 serving||Edible flower, such as violas, cornflours, pansy petals, marigold petals, baby beetroot leaves|
- Preheat the oven to 180C.
- Halve each chicken breast lengthwise. Make a pocket in the side of each. Combine the ricotta, hazelnuts, tarragon salt and pepper. Stuff into the pockets. Starting at one end and ending at the other, wrap a bacon rasher around each breast. Secure with a cocktail stick, if preferred.
- Heat the olive oil in a non-stick frying pan. Gently sauté the breasts on all sides until lightly coloured. Cover and place in the oven for about 12 minutes, until cooked.
- Remove to a warm platter and cover. Add the wine to the pan and bring to the boil.
- Slice the chicken breasts and place on serving plates. Spoon the wine over the chicken. Garnish the plates with the flowers and herbs.