Most butchers will bone the breast for you, but be sure to ask them to be gentle with the skin. If you only have one kind of herb instead of two, just use a double amount.
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Few wines complement herbs like a medium-bodied California Zinfandel. For the Chicken with Parmesan Herb Stuffing, try Fetzer’s 1998 Home Ranch Zinfandel ($9); its bright fruit would heighten both the chicken’s sweetness and the Parmesan’s salty richness. Antinori’s Santa Cristina Sangiovese di Toscana would also be good ($9 and a lot like a young Chianti).
Really good recipe I've been making for years.Always a hit.
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