Preheat the oven to 190°C.
Peel the carrots, cut into thick slices and boil in salted water.
While they’re cooking, heat a frying pan and melt the butter. When it is nice and frothy, gently cook the chicken fillets, seasoned with a grind of pepper.
Place the slices of bread on a sheet of baking paper.
Garnish each slice with a serving of cooked carrots.
Chop the chicken and place a few pieces on each slice of bread.
Cut the cheese into pieces and add a few to each slice.
Bake in the oven for 5-6 minutes.
Once the cheese has melted, remove from the oven.
Garnish with a few slices of radish, which will add a nice tang, and the tarragon leaves for a slightly aniseed flavour.
😉 Tip: You can replace the chicken with veal and add a touch of grainy mustard for a more piquant kick.