Feta, Tarragon and Walnut-stuffed Chicken Breast in Serrano

by Leah Halmagyi


  • 4 x 180g chicken breast fillets
  • salt and freshly ground black pepper
  • 2 Tbsp goats feta, crumbled
  • ¼ bunch tarragon leaves, chopped
  • 2 Tbsp toasted walnuts, chopped
  • 12 slices Serrano ham
  • ¼ cup extra virgin olive oil
  • 1 cup shelled soy beans
  • 1 Tbsp unsalted butter
  • 2 Tbsp honey
  • 2 cups red wine
  • ½ cup beef jus
  • 1 cup red wine vinegar
  • 2 cups cherries, pitted


1 Preheat oven to 200°C. Use a sharp knife to butterfly the chicken breast fillets then season. Generously with salt and pepper. Mix the feta, tarragon and walnuts, divide between the chicken, then fold over to enclose. Wrap each in three slices of Serrano.
2 Pour the extra virgin olive oil into a large saucepan then sear the chicken on all sides until browned. Transfer to a baking tray and roast for 15 minutes.
3 Place the soy beans, butter and half the honey in a small saucepan and warm gently.
4 Boil the wine until reduced by half, then add the jus. Combine the vinegar and remaining honey in a small saucepan, pour over the cherries and stand for 10 minutes.