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.
Martha Stewart Living, February 2011
- 4 bone-in chicken breasts
- 8 tangelo slices
- 4 tarragon sprigs
- 2 tablespoons softened unsalted butter
- Coarse salt and freshly ground pepper
- 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.
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