Fines Herbes Recipes

FINES HERBES SEASONING MIX RECIPE, MAKE YOUR OWN

Steps:

• Combine the dried herbs. Place in a glass jar and seal tightly. Store in a cool, dark place up to 4 months.
• Combine tarragon, chervil, chives, thyme, and parsley. Add fresh Fines Herbs at the end of the cooking process to preserve their flavor.

FINES HERBES

Steps:

• Combine all of the ingredients, and store in a jar with a tight lid in a cool, dry, place.
• Best used in omelets, scrambled eggs, dressings, and sauces.

FINES HERBES CLASSIC FRENCH SEASONING MIX

Steps:

• Combine the tarragon, chervil, chives, and parsley in a small bowl.
• Add this fresh fines herbes mixture at the end of the cooking process to preserve the flavor of the herbs.
• Combine the dried tarragon, chervil, chives, and parsley in a glass jar and seal tightly.
• Store in a cool, dark place up to 4 months.
• When using a dried fines herbes, add the mixture toward the beginning of cooking time to give the herbs a chance to mellow.

CHICKEN WITH FINES HERBES

Steps:

• Wrap 1 pc chicken between 2 pieces of clear plastic wrap; Working from center to edge, pound with a meat mallet to 1/8" thickness; remove plastic wrap, repeat with remaining chix, preheat oven to 350°F.
• Combine butter, parsley, fines herbes, oregano& marjoram; using half of the mixture, reserving the other half; dot some on each chicken breast half; place a strip of cheese on each; fold in sides and roll up jelly-roll style; Press edges together to seal; in a med bowl combine egg, H2O, and oil; Roll chicken in flour to coat, dip into the egg mixture; roll in bread crumbs to coat.
• Place chicken, seam side down, in a lg baking dish; bake, uncovered, for 20 mins; Meanwhile, melt remaining herb mixture, add wine; After 20 minutes of baking, pour wine mixture over the rolls; bake for 20 minutes more or until chicken is tender (be careful not to overbake).
• Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.