Ingredients

• 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

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.