Coleman Tarragon Chicken Cordon Bleu is a culinary delight that combines the rich flavors of chicken, tarragon, and Swiss cheese. To prepare this dish, start by flattening chicken breasts and placing a slice of ham and cheese inside each one. Roll them up tightly and secure with toothpicks.
Using Health Craft's waterless cookware, you can cook the chicken to perfection without the need for excess fats or oils. The unique design of our cookware allows you to steam the chicken gently, locking in moisture and flavor while ensuring that all the important nutrients are preserved. Simply place the rolled chicken in the preheated pan, cover it, and allow it to cook on low heat. The result is tender, juicy chicken that is bursting with flavor.
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We encourage you to embrace healthier cooking methods and explore the benefits of using Health Craft products in your kitchen. If you have any questions about the Coleman Tarragon Chicken Cordon Bleu recipe or need cooking tips, our exceptional customer support team is here to help. We invite you to connect with us to ensure that your cooking experience is both enjoyable and successful!
PREPARATION: 35 Minutes, Makes 6 Servings
EQUIPMENT: meat mallet, cutting board, mixing bowl, 13-inch Gourmet Skillet
INGREDIENTS:
Cutlets
- 6 chicken cutlets, pounded to ¼ inch thick.
- 2 - 3 tablespoons Coleman’s mustard
- 3 slices Swiss cheese
- 3 slices Tavern ham
- Egg-Wash & Breading
- 1 egg
- ½ cup half and half
- Pinch of salt & pepper
- ½ teaspoon Cayenne pepper
- ½ cup flour
- Pinch of salt & pepper
- ½ teaspoon Cayenne pepper
- 1-cup panko seasoned breadcrumbs
- 1 cup Italian seasoned breadcrumbs
- Pinch of salt & pepper
- ½ teaspoon Cayenne pepper
- Cooking & Sauce
- 6 tablespoons sweet butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced.
- 1 cup Chardonnay or other dry white
- ½ cup chicken stock
- 1 tablespoon chicken base or bouillon
- 2 tablespoons fresh tarragon, chopped.
- 1 cup half in half
- 1 tablespoon cornstarch
- 2 tablespoons fresh tarragon, chopped.
DIRECTIONS:
NOTE: This recipe was already a winner, but Momma LeAnnie had to tweak it - adding Coleman’s mustard and tarragon made it an award winner.
Using a meat mallet pound chicken breast ¼ inch or less. Spread mustard evenly on top of the cutlets.
Place the Swiss cheese and ham on top of the chicken and roll the cutlets tight. Wrap with plastic wrap. Put a toothpick through each cutlet and place in the freezer, for about 20 minutes.
Prepare three dinner plates, 1) all-purpose flour 2) egg and cream mixture (whisked vigorously) 3) panko and Italian breadcrumbs. Season all three with salt, pepper, and cayenne pepper.
Unwrap chicken cutlets and roll in flour mixture, then roll in egg wash and roll in breadcrumbs. Place cutlets on the platter and place in the freezer, for about 20 minutes.
In the Casserole Pan add olive oil and melt butter over medium-high heat (induction 375°F). Brown chicken cutlets on all sides, about 5-7 minutes. Add garlic and sauté for 1 to 2 minutes, add wine, chicken stock, chicken base, and top chopped tarragon. Stir, cover, and reduce heat to medium-low (induction 180°F) and simmer for 20-25 minutes. Remove chicken cutlets to a platter and keep warm, or to a warm oven.
Whisk half and half and cornstarch together.
To prepare the sauce; increase to medium heat (induction 250°F to 275°F), stir in cornstarch and cream mixture, stirring until the sauce thickens.
To serve, top Cordon Bleu with Tarragon Sauce and fresh chopped tarragon.