Growing up my mom always made this dish, which she calls Tarragon Chicken, but I think in actuality it’s a hybrid of Tarragon Chicken and Chicken Cordon Bleu. Regardless, it’s delicious, and relatively simple. She takes chicken breasts, seasons them and bakes them. Then, right before serving, they’re topped with a slice of ham and a slice of provolone cheese and baked until the cheese is nice and melted. The dish is usually served over rice, with a heaping spoonful of a creamy tarragon sauce. While the chicken itself is pretty low-carb diet friendly, the rest of the meal really isn’t.
I’m a huge proponent of making meals out of what you already have handy, and on this particular evening I had some really nice ground chicken handy. I decided to experiment with a Tarragon Chicken Meatball recipe. What resulted was pretty delicious.
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