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.
Create a space, not a flap. Try to keep the edges of the skin attached to the meat.
No flipping until you see the golden crust. Let the chicken sauté undisturbed to avoid tearing the skin.
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).
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Really good recipe I've been making for years.Always a hit.
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