INGREDIENTS

INSTRUCTIONS

To prepare chicken breasts, place between sheets of waxed paper.
Gently pound with a mallet until flat and tender.  Sprinkle each with
salt, pepper and lemon juice.  Keep covered in refrigerator.  To make
stuffing, combine ham, garlic, ginger, half the tarragon and  about 2/3
of the lemon zest in a bowl, blending well.  Add a dash of  lemon juice
or wine to moisten.  To stuff breasts, place equal amounts of filling
on center of each.  Bring sides up to encase filling, shaping with your
hands into a  round package and tucking in ends to seal.  Greasy the
shiny side of  six, foot-long strips of foil, about 2 inches wide.
Encircle each  breast with foil, greased side in, pulling tightly so
that foil wraps  around breast. (This retains shape during baking.)
Fold over edge on  top to secure foil. Brush tops of chicken with
butter.  Sprinkle with  salt, pepper and a little tarragon.  Can be
refrigerated, covered at  this point, if baking is to be done several
hours later.  Preheat oven to 400 F.  Place the vegetable mirepoix in
bottom of a  large baking dish.  Place chicken breasts on top of
vegetables. Pour  enough wine around bottom of pan just to cover
mirepoix. Bake 10 to  12 minutes, then turn heat down to 350 degrees.
Baste chicken. Cover  pan loosely with foil and bake another 15 minutes
or until chicken  breasts are done but still moist inside. Remove foil
covering from  pan; turn broiler on to brown chicken tops, about 2
minutes.  Remove pan from oven.  Place chicken on heated platter and
keep warm;  carefully remove foil strips.  Meanwhile, remove and
discard mirepoix  vegetables from roasting pan.  Place pan on top of
stove.  Remove any  surface fat and bring to a boil.  Add chicken stock
and cream and  reduce over high heat, stirring until of desired
consistency.  Taste  and adjust seasonings.  To serve, garnish chicken
breasts with remaining lemon zest and  tarragon. Place a little sauce
on a heated plate, then place chicken  breast on top.  Good served with
rice-stuffed tomatoes.  Serves 4 to 6, depending upon size of chicken
breasts.  Note:  Mirepoix means aromatic vegetables (carrot, celery and
onion)  chopped and placed in the bottom of a roasting pan).  Most of
this dish can be prepared in advance.  From Nancy Enright's Canadian
Herb Cookbook.  By Nancy Enright.  Toronto: James Lorimer & Company
Publishers, 1985.  Pp. 56-57.  ISBN  0-88862-788-2. Posted by Cathy
Harned.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 743
Calories From Fat: 539
Total Fat: 61g
Cholesterol: 257.1mg
Sodium: 884.8mg
Potassium: 686.1mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: 1.4g
Protein: 40.2g