• 4 chicken airline breast (wing joint attached) with skin
• 4 tablespoons whole grain mustard
• 1 bunch tarragon, chopped
• 1 large shallot, finely chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon canola oil
• Salt and pepper to taste
Preheat oven to 400°F.
To prepare stuffing, combine whole grain mustard, tarragon, shallots and extra virgin olive oil in a small bowl. Mix well.
Using your fingers, carefully create a 2 inch pocket at top of breast by sliding your index finger between skin and flesh. Leaving the skin attached on the rest of the breast. Distribute one tablespoon of stuffing evenly within the space between the flesh and skin for each breast.
Heat a large sauté pan over medium heat and add one tablespoon of canola oil. Season both sides of the breast with salt and pepper and place skin side down in sauté pan. Cook for 10 minutes, or until skin side is crispy. Turnover the chicken and then place the pan in oven for an additional 10 minutes or until juices run clear. Let rest for 3-4 minutes before serving.
Recipe created by St. Francis Executive Chef Bryan Jones