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A cheese and ham filled chicken breast with a creamy mushroom sauce ladled over the top.
Slice the chicken breast down the middle (horizontally) to form a pocket in the chicken. Add in your cheese slices and ham.
Close chicken up with either toothpicks or kitchen twine.
Mix together the panko and the tarragon. Roll the breasts in the mixture.
Heat a large pan on medium high heat and add in the oil. When the oil is heated, add in your breasts and cook for a minute or two on each side.
Place breasts in an oven preheated to 350 degrees F and cook for 25-30 minutes or until juices run clear.
While chicken is cooking, grab up a large saute pan, add the butter and melt it on medium heat.
Add in the mushrooms and cook for a minute or two.
Add in the garlic, onion, tarragon, and salt and cook for an additional 2 to 3 minutes.
Add in the flour and stir to coat.
Add in the wine and chicken broth and allow the sauce to heat back up and thicken.
Once thickened, remove from heat and stir in the half and half and fresh parsley. Add additional salt if needed.
Pour sauce over cordon bleu chicken and serve.
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!