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.
The meatballs themselves are great, but I wanted to add my mom’s special twist into my recipe too, so I topped them with a creamy ham and provolone sauce. A sauce isn’t needed to complete this dish, but if you prefer to have one, you can improvise with whatever items you have on hand. My sauce was a mixture of heavy cream, provolone cheese, a little chicken bouillon, finely diced ham, and a generous helping of fresh tarragon.
Feel free to make it your own. Use bacon instead of ham, leave the meat out entirely, add cream cheese, whatever you want. If you’re looking for something dairy-free, sub full fat coconut milk for the heavy cream, and skip the cheese. You can add more tarragon for flavor, and a little arrowroot powder to thicken if needed. Or just eat the meatballs without any sauce at all. They’re THAT good.
Before I give you the full recipe, let me share a little trick for the best chicken meatballs. Right before they’re almost done cooking (or have almost reached the correct internal temperature) turn off the oven and turn on the broiler. The outsides will crisp up while the insides finish cooking, and you’ll have a hearty meatball that won’t fall apart on you, that’s a little crunchy on the outside, and moist on the inside.
You’ve got to try these. I promise you won’t be disappointed.