Pollo Cubano

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.

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.

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.