Chicken Collette

Messy, messy, messy. Doug and I both agreed that this recipe needs some finesse to complete properly and quickly. Sadly, we lacked that finesse. However we have learned from the experience and will do much better next time (one can only hope).

My biggest issue with this recipe was the way it says to cut the chicken. My way was different from Doug's way (though in retrospect, his was probably better). Both of our ways failed though. Doug thought the chicken should be butterflied, but the squishy state of the defrosted chicken makes this very difficult. I would suggest butterflying the chicken before it has defrosted all the way in order to make this part a little easier. We ended up just putting the stuffing in the middle of the chicken and folding it in half. However this means it takes a lot longer to fry since it's so thick. Like I said, there is a learning curve to this stuff.

All in all, most people enjoyed the chicken and asked for seconds. It wasn't my favorite dish, and due to the difficulty in making it I won't be rushing to recommend it to our family again, but I would eat it if someone else wants to give it a try.

• 4 boneless chicken breasts
• 3 oz mature Cheddar cheese, grated
• 1 level Tbsp freshly chopped tarragon, or 1 level tsp dried tarragon
• 2 Tbsp butter or margarine, softened
• black pepper
• 1 egg, beaten
• dry or golden breadcrumbs for coating, vegetable oil, fried mushrooms, fresh tarragon or parsley for garnish

Cut the pieces of chicken so they open out, but are not cut in half. Combine the cheese, tarragon, butter and a little black pepper. Divide this stuffing between the pieces of chicken, reshape and secure with wooden toothpicks. Coat with beaten egg and then dip into breadcrumbs, pressing them well until evenly coated. Chill until required.

Heat the oil in a pan and fry the pieces of chicken gently for 5-8 minutes on each side until golden brown and cooked through. Drain thoroughly on paper towels and keep warm. Serve garnished with fried or grilled mushrooms, sprigs of tarragon or parsley and with creamed potatoes and carrot sticks.

Serves: 4
Prep Time: 15 min
Total Time: 40 min


Recipe from 50 Great Chicken Recipes - Light and Healthy, by Rosemary Wadey

Bonus Points for anyone who can explain to me why it's called "Chicken Collette." Write your guesses in the comments section.