Herb-rolled chicken breasts poached in a flavorful broth make an elegant presentation when sliced and served with lime wedges. Expand on the Caribbean theme by serving this dish with rice and Sauteed Plantains.
Nutrition per serving may change if servings are adjusted.
1 shallot, minced
3 teaspoons chopped fresh cilantro, divided
3 teaspoons chopped fresh tarragon, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
2 cups water
1/4 cup lime juice, plus lime wedges for garnish
1/4 cup dry sherry, (see Note)
1 1/2 teaspoons crushed red pepper
Combine shallot, 1 teaspoon cilantro, 1 teaspoon tarragon, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Divide the mixture evenly and spread along one short end of each breast; roll the chicken up. Secure each roll with kitchen twine by tying one piece horizontally and one piece vertically.
Combine the remaining 2 teaspoons cilantro, the remaining 2 teaspoons tarragon, the remaining 1/8 teaspoon salt, the remaining 1/8 teaspoon pepper, water, lime juice, sherry and crushed red pepper in a medium saucepan. Add the chicken rolls and bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
Remove the chicken from the pot and transfer to a cutting board. Let rest 5 minutes. Remove the kitchen string and thinly slice the chicken. Serve with lime wedges.
Equipment: Kitchen string
Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
131 calories;3 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 23 g protein; 7 mcg folate; 63 mg cholesterol; 0 g sugars; 0 g added sugars; 155 IU vitamin A; 2 mg vitamin C; 18 mg calcium; 1 mg iron; 201 mg sodium; 235 mg potassium