Chicken Breast Stuffed with Wine and Pecans

01Method

1. 1

   Preheat the oven to 180°C.

2. 2

   Cut the chicken horizontally to create a pocket, then gently pound to thin slightly.

3. 3

   Warm butter in a skillet and sauté the onion until softened, about three minutes.

4. 4

   Mix in the breadcrumb, grapes, pecans, and tarragon; cook briefly and season with salt and pepper.

5. 5

   Stuff the chicken with the filling, fold the skin over the cut, and secure with toothpicks if needed.

6. 6

   Arrange in a buttered baking dish and top each piece with a few butter flakes.

7. 7

   Roast for 20–25 minutes until golden, then sprinkle with orange zest just before removing from the oven.

8. 8

   Serve with baguette.