Ham and cheese stuffed Lemon tarragon chicken with Crispy potatoes and gravy.

This one is kid tested and wife approve. Came up with this one last night on a whim and it worked.

Prep time aprox 1 hour 30 minutes
Cook time 30 minutes
2 Medium Chicken breasts bone less and skinless
2 Medium sweet onions
2 cups chicken broth
2-5 Russet Potatoes
3-6 oz ham
2 oz Cheddar cheese
1/2 stick butter
3 tbs flour
4 tbs all natural sour cream
2 tbs dried tarragon
4 tbs lemon juice (juice of 2 fresh lemons)
Grape seed oil
olive oil extra virgin light tasting
Sea salt
Fresh Cracked Pepper

Do this ahead of time
Pre-heat oven to 425
Wash and place potatoes in oven safe dish or pan, pierce with fork cook for 1 hour.
use the amount of potatoes you want for dinner and if you want left overs.
Let cool.
Slack your chicken. (bring it to room temperature, takes about 20 to 40 minutes depending on how cold it is.)

In a 10 inch omelet pan over medium heat melt 2 tbs butter and oil.
Slice onions and caramelize them in the butter oil mixture, season some salt.
Remove onions from oil and put to the side. do not discard the oil butter mixture.
Trim chicken of all fat, sinew and cartilage.

Cut potatoes in half length wise than into about 1 inch wide pieces skin on.
in another pan large enough to hold all the potatoes in a single layer.
Add olive oil to the pan, add about 2-5 tbs butter on top of the potatoes salt and pepper. let brown and turn over.

If your using block ham cut two thin slices off the block, trim skin, and cut in half width wise. Cut half of the ham in-to strips
Cut the cheese into similar size strips as the ham in length and width.

If your using deli/sandwich ham get 3 slices or so per piece of chicken, leave one slice per chicken breast whole.
If your using pre-sliced cheese get two slices and cut up into think strips and cut in half width wise.

using a sharp knife pierce the side of the chicken breast and cut just over half way width wise, than cut along length opening of the inside of the chicken leaving a opening of only about 1 inch in the side.

Stuff the chicken with sliced ham and cheese. Using the uncut ham peice stuff inside covering the hole in the chicken. with a ham "shield" from the inside.
Season with salt pepper and tarragon

Place chicken in the same pan that the onions where cooked in. Add lemon juice over the chicken, cook to about 3/4 done about 2 minutes per inch of thickness, equal time on each side, so should be 4 minutes per side, remove from pan and place on plate to rest.

in large bowl combine chicken stock, flour and sour cream. mix thoroughly, till no sour cream clumps remain. pour into pan that onions and chicken has been cooked in, thoroughly stir to de-glaze the pan, be sure to get all the browned onion and chicken off the bottom of the pan. Cook 3 to 5 minutes till starts to thicken, place chicken back in the pan and pour any resting juices back into the gravy, stir lightly. Cook till chicken is done, 170 internal temp, remove and let rest again for about 5 minutes, stir gravy again reduce heat to low, stir onions back in.

Check potatoes if done reduce heat to very low, warming setting if available.

Serve and enjoy.

Cooking notes, be easy with the salt on the onions and chicken as the chicken broth will add a ton of salt to them and the gravy don't want it too be too salty.

Ota!! You gotta quit posting all these recipes! ! I'm on a diet bro, have a heart! LoL!

Just messin with you bro, the all sound delicious !

aside from the butter this one is actually very healthy. Real sour cream and real cheddar is not that high in bad fats. and reducing the salt used for seasoning from normal levels due to the salt being in other ingredients keeps that to good levels.
And the one of the best parts is this is safe for lactose intolerant people the total lactose in the a serving is less than 4 grams, which is well under the 6 gram limit for intolerant people.