Primary Ingredients
4 chicken airline breast (wing joint attached) with skin on.
4 tablespoons whole-grain mustard
1 bunch tarragon, chopped
1 large shallot, finely diced
1 tablespoon extra-virgin olive oil
Primary Technique
- Preheat oven to 400° F
- To prepare the stuffing, in a small bowl, combine whole grain mustard, tarragon, shallots, and extra virgin olive oil and mix well.
- Using your fingers, carefully create a 2-inch pocket at top of the breast, sliding your index finger between skin and flesh. Leaving the skin attached to the rest of the breast.
- Take a tablespoon of stuffing and place it into the cavity between the flesh and skin. Use your fingers to distribute evenly throughout the 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 the skin side is crispy. Turnover and place in the oven for an additional 10 minutes or until juices run clear. Let rest for 3-4 minutes before serving.
