12    Chicken breasts, boneless

-STUFFING –
2 tb Butter
1 md Onion, finely chopped
1 lb Mushrooms, finely chopped
3 Zucchini, grated and drained
1 ts Tarragon, dried
1/2 c Whipping cream
2 tb Lemon juice
1/4 c Breadcrumbs
1/4 c Parsley, finely chopped
Salt
Pepper, fresh ground

SAUCE
1/2 c Port
1 c Red wine
2 tb Butter
1/2 c Cranberries, dried
2 c Chicken stock

To buy boneless chicken breasts with the skin on, purchase chicken breasts
on the bone and ask your butcher or supermarket to remove the bones but
leave the skin intact. It is a much more beautiful presentation and it
keeps the chicken moist. Bones can be used to make stock or discarded. If
you prefer, or can only obtain skinless chicken, then make a cut on the
bottom of each breast the length of the breast to form a pocket. Stuff each
breast with same amount of filling and turn slit side down. Brush top with
a film of Dijon mustard and continue with recipe. To heighten mushroom
flavour, add one 10g package of soaked dried mushrooms along with the
regular mushrooms, if desired. Dried currents may be substituted for
cranberries. Trim chicken breasts of any fat. Heat butter in skillet on
medium high heat. Add onion, saute until softened the add mushrooms and
zucchini. Saute until all liquid has evaporated, stirring occasionally,
about 10 minutes. Stir in tarragon and cream. Continue to cook until cream
has reduced and mixture is thick, about 5 minutes. Stir in lemon juice and
add enough breadcrumbs to hold mixture together. Add parsely and season
well with salt and pepper. Season chicken breasts with salt and pepper.
With fingertips, make a pocket between skin and flesh of each chicken
breast. Stuff about 1/3 c filling under skin, tucking skin around breast to
enclose stuffing. Place chicken breasts in large oiled (preferably metal)
baking dish or roasting pan. Dot with butter, refrigerate until one hour
before baking. Baking in 400F (200C) oven for 30 to 40 minutes or until
juices run clear. If skin is not quite crisp enough, place under broiler to
crisp it. While chicken is baking, place sauce ingredients in pot and bring
to boil over medium high heat. Reduce by half, skimming occasionally, about
25 minutes. Over low heat, whisk in butter, 1 tb at a time, until sauce is
slightly thickened and glossy. Just before serving, skim any fat off pan
juices and add juices to sauce. Either slice chicken breasts into 1/4 inch
slices before serving and coat with sauce or serve chicken breasts whole
and place sauce in sauce boat. Garnish with extra dried cranberries, if
desired.