6    Boneless chicken breasts

           Salt & fresh ground pepper
      3 tb Lemon juice

    1/2 lb Ham; finely chopped

           -- (about one cup)
      2    To 3 garlic clove

           -- peeled & finely chopped
      2 tb Fresh ginger

           -- peeled & finely chopped
      4 tb Fresh tarragon; chopped

           -- (or preserved in vinegar)
      1 lg Lemon; chopped zest of

           Lemon juice or white wine
           Butter
           Vegetable mirepoix
      1 c  Chicken stock

      1 c  Whipping cream

           Salt and pepper; to taste
  To prepare chicken breasts, place between sheets of waxed paper.
  Gently pound with a mallet until flat and tender.  Sprinkle each with
  salt, pepper and lemon juice.  Keep covered in refrigerator.
  To make stuffing, combine ham, garlic, ginger, half the tarragon and
  about 2/3 of the lemon zest in a bowl, blending well.  Add a dash of
  lemon juice or wine to moisten.
  To stuff breasts, place equal amounts of filling on center of each.
  Bring sides up to encase filling, shaping with your hands into a
  round package and tucking in ends to seal.  Greasy the shiny side of
  six, foot-long strips of foil, about 2 inches wide.  Encircle each
  breast with foil, greased side in, pulling tightly so that foil wraps
  around breast. (This retains shape during baking.)  Fold over edge on
  top to secure foil. Brush tops of chicken with butter.  Sprinkle with
  salt, pepper and a little tarragon.  Can be refrigerated, covered at
  this point, if baking is to be done several hours later.
  Preheat oven to 400 F.  Place the vegetable mirepoix in bottom of a
  large baking dish.  Place chicken breasts on top of vegetables. Pour
  enough wine around bottom of pan just to cover mirepoix. Bake 10 to
  12 minutes, then turn heat down to 350 degrees. Baste chicken. Cover

  pan loosely with foil and bake another 15 minutes or until chicken
  breasts are done but still moist inside. Remove foil covering from
  pan; turn broiler on to brown chicken tops, about 2 minutes.
  Remove pan from oven.  Place chicken on heated platter and keep warm;
  carefully remove foil strips.  Meanwhile, remove and discard mirepoix
  vegetables from roasting pan.  Place pan on top of stove.  Remove any
  surface fat and bring to a boil.  Add chicken stock and cream and
  reduce over high heat, stirring until of desired consistency.  Taste
  and adjust seasonings.
  To serve, garnish chicken breasts with remaining lemon zest and
  tarragon. Place a little sauce on a heated plate, then place chicken
  breast on top.
  Good served with rice-stuffed tomatoes.
  Serves 4 to 6, depending upon size of chicken breasts.
  Note:  Mirepoix means aromatic vegetables (carrot, celery and onion)
  chopped and placed in the bottom of a roasting pan).
  Most of this dish can be prepared in advance.
  From Nancy Enright's Canadian Herb Cookbook.  By Nancy Enright.
  Toronto: James Lorimer & Company Publishers, 1985.  Pp. 56-57.  ISBN
  0-88862-788-2. Posted by Cathy Harned.