Plate the chicken breasts and season with salt and pepper, top each with two slices of bacon and a sprig of tarragon, fold into a pocket and sear for about 2 min. on both sides.
(is) The description is a tiny bit misleading. Tim put the tarragon on top of the cutlets, folded it up and then made a small cut at the fold, he then wrapped the bacon around the cutlets.
Our tip: Use a deliciously flavorful bacon for a delicious touch!
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