No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tangelo-Stuffed Chicken Breasts

Tuck tangelo slices and tarragon sprigs under the skin of chicken breasts before roasting to create a very fragrant and flavorful dish. The tangelo slices baste the chicken breasts with their sweet-tart citrus juices and the tarragon adds a subtle hint of aniselike flavor.

advertisement

advertisement

Ingredients

  • 4 bone-in chicken breasts
  • 8 tangelo slices
  • 4 tarragon sprigs
  • 2 tablespoons softened unsalted butter
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Gently separate skin from each chicken breast. Stuff 2 tangelo slices and 1 tarragon sprig under the skin of each breast. Brush each with 1/2 tablespoon butter. Season with salt and pepper. Roast at 425 degrees until cooked through, 30 to 35 minutes.

Source
Martha Stewart Living, February 2011

advertisement

advertisement