Saveur

Photo: Andre Baranowski

4 bone-in, skin-on chicken breasts
3 cloves garlic, chopped
Kosher salt
2 tbsp. chopped thyme leaves,
   plus 12 sprigs
1 tbsp. chopped tarragon
4 thin slices prosciutto
4 slices raclette cheese,
   about 1 oz. each
Ground black pepper
3 tbsp. olive oil
2 lemons, halved
1⁄2 cup chicken broth

1. Using a knife, make a deep, 3"-wide cut into thickest part of each breast, to form a pocket. Smash garlic with the side of a knife. Add a pinch of salt; scrape garlic against cutting board to make a paste. Pile chopped herbs on top of garlic; chop together. Smear each prosciutto slice with garlic mixture. Wrap each piece of cheese with a prosciutto slice; stuff into breasts; tie breasts (see Fit to be Tied). Tuck 3 thyme sprigs under twine of each breast. Season with salt and pepper.

2. Heat oven to 475˚. Heat oil in a 12" ovenproof skillet over medium-high heat. Add chicken breasts, skin side down and brown, 6–8 minutes. Transfer skillet to oven and roast for 18 minutes. Flip breasts and cook until skin crisps, about 5 minutes. Transfer breasts to 4 plates; remove and discard twine. Place skillet over high heat; add lemons, cut side down. Cook until browned, 3 minutes. Add broth and reduce by half. Serve chicken, garnished with sauce and lemon.

SERVES 4

This article was first published in Saveur in Issue #117