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

Ingredients

  • 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

Method

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.