Corn Fed Chicken Cordon Bleu with Vegetable Tagliatelle and Tarragon Jus

Recipe by Eric Allouard

Prep time: 45 minutes
Cooking time: 25 minutes
Serves: 4 people


  • 4 chicken breasts
  • 1 egg
  • 100g panko bread crumbs
  • 50g plain flour
  • 400ml milk
  • 50g butter
  • 100g diced cooked ham
  • 150g Comté cheese

Vegetable tagliatelle:

  • 3 carrots
  • 1 red pepper
  • 1 white onion
  • 2 courgettes
  • ¼ bunch parsley
  • 50g butter
  • 200ml chicken jus
  • ½ bunch tarragon


1. Slice the chicken in half horizontally, nearly all the way through
2. Bring the milk to boil then add the butter and flour, mix and cook for 5 minutes. Then add the cheese and ham. Season to taste
3. Stuff the chicken with the cheese and ham sauce
4. Put the egg into a bowl, beat lightly. Put the flour into another bowl, and the bread crumbs into another. Toss the chicken in the flour, then egg, then bread crumbs
5. With a peeler shave the courgette and carrot
6. Finely chop the red pepper and white onion
7. Heat a pan, melt the butter and then add the shaved vegetables. Cook for five minutes on a medium heat
8. In a fryer cook the chicken for 4 minutes and then place in an oven for 12 minutes at 180°C/ Gas 4
9. Serve the chicken on top of the vegetables.