Ingredients

• 4 4 boneless, skinless chicken breasts, (about 1 pound)
• 1/2 cup lime juice, divided
• 2 shallots, minced
• 2 1/2 tablespoon chopped fresh tarragon, divided
• 2 1/2 tablespoon chopped fresh cilantro, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 quart water
• 1/2 cup dry sherry
• 1 tablespoon crushed red pepper
• 3 bay leaves

---

Cooking Directions

Step 1

Place chicken in a shallow nonaluminum dish and add 1/4 cup lime juice. Toss lightly, cover and marinate for 30 minutes in the refrigerator. Drain and reserve the marinade.

Step 2

Combine shallots, 1 1/2 teaspoons tarragon, 1 1/2 teaspoons cilantro, 1/4 teaspoon salt and black pepper in a small bowl. Spread 2 teaspoons of the mixture at the base of each chicken breast and roll up. Using two pieces of butcher’s string, one running horizontally and one vertically, tie each breast into a package.

Step 3

Combine water, the remaining 1/4 cup lime juice, 2 tablespoons tarragon, 2 tablespoons cilantro, 1/4 teaspoon salt, reserved marinade, sherry, crushed red pepper and bay leaves in a large high-sided skillet. Bring to a boil, reduce heat to low, add the chicken, cover and poach gently until no longer pink inside, 20 to 25 minutes.