Tarragon Chicken Cordon Blue With Dijon Cream Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Season the chicken breasts with salt, pepper, and dried tarragon.
• STEP 3.Place a slice of ham and a slice of Swiss cheese on each chicken breast.
• STEP 4.Roll up the chicken breasts, tucking in the sides to enclose the filling.
• STEP 5.Secure the chicken breasts with toothpicks.
• STEP 6.In a shallow dish, combine breadcrumbs and grated Parmesan cheese.
• STEP 7.Dip each chicken breast in beaten egg, then coat with the breadcrumb mixture.
• STEP 8.Place the coated chicken breasts on a baking sheet lined with parchment paper.
• STEP 9.Bake for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown.
• STEP 10.While the chicken is baking, prepare the Dijon cream sauce.
• STEP 11.In a saucepan, melt butter over medium heat.
• STEP 12.Add minced garlic and cook until fragrant.
• STEP 13.Whisk in flour until smooth.
• STEP 14.Gradually whisk in chicken broth and heavy cream.
• STEP 15.Bring the sauce to a simmer and cook until thickened.
• STEP 16.Stir in Dijon mustard, salt, and pepper to taste.
• STEP 17.Remove the toothpicks from the chicken breasts and serve with the Dijon cream sauce.
• STEP 18.Garnish with fresh tarragon leaves, if desired.

Cooking Tips

• Pound the chicken breasts to an even thickness before seasoning and stuffing to ensure even cooking.
• If you don't have tarragon, you can use dried thyme or rosemary as a substitute.
• To make the dish healthier, you can bake the chicken without breading and use a lighter cream sauce.
• Serve the chicken cordon bleu with a side of roasted vegetables or a fresh salad for a complete meal.

Storage and Serving

• Leftover chicken cordon bleu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in the oven at 350°F (175°C) until warmed through.
• The Dijon cream sauce can be stored separately and reheated on the stovetop or in the microwave.
• Serve the chicken cordon bleu with the sauce on the side to prevent the coating from becoming soggy.