De la bonne Bouffe et de bons Amis. Good food and good friends are all you need.

A few of my best college memories are of Madame Charmaine’s French Class. All my friends had also opted for French as their second language and these classes were so chill, meant more breaks and fun.

One assignment that I still remember is the French Buffet. Each of us was asked to make a French dish that Madame would taste and give us a score on 10. This was extraordinary compared to other assignments becausssseeeee fooooood, and simple approach to scoring points obviously.

This was when mum and I came across ‘Le Cordon Bleu’. 

This dish is essentially chicken and cheese. Ooo la laaa! I made this on the task day and scored an ideal 10. It was that great!!!! Madame cherished it, thus did my companions, and I’ve been making it consistently from that point onward.

So, this is my Chicken Cordon Bleu– that is amazingly delicious, finger licking good, easy to prepare, and is baked rather than fried. This classic is here to stay- always!

Ingredients:

4 skinless, boneless chicken breast halves

Salt and pepper for seasoning

4-6 Cheese slices

Ham (optional)

1 Egg

Seasoned Breadcrumbs to coat

Sauce:

2 tsp salted butter

Shallots/ Spring onion bulbs chopped

2-3 tbsp Fresh cream

Note:

*Always preheat the oven before baking.

*You can use ham only if desired (I avoid using processed meat).

*Swiss cheese takes this dish to the next level, but u could use any cheese slice that you have.

*Do not overcook chicken as chicken breasts are known to dry out fast and become rubbery.

*Shallots are locally known as Sambhar Onions.

*You can use chopped onions instead of shallots/ spring onion bulbs, but the resulting flavor is quite different.

Method:

Preheat oven to 180 degree Celsius. Coat a baking dish with butter.

Pound chicken breasts to 1/4 inch thickness.

Season with salt and pepper on both sides. Place a cheese slice and 1 slice ham on top of each breast. Roll up each breast and secure with a toothpick.

Dip rolled chicken breasts in egg and coat evenly with breadcrumbs. Place in buttered baking dish.

Bake for 10-15 minutes or until chicken is no longer pink. Remove from oven and serve immediately with the sauce.

Sauce:

Heat butter in a saucepan and add chopped shallots. Cook till shallots turn slightly brown and add fresh cream and combine. Season if required.

 

Who doesn’t love a little bit of French in our lives?

So, do try this and On se voit à Paris ?

Ingredients:

4 skinless, boneless chicken breast halves

Salt and pepper for seasoning

4-6 Cheese slices

Ham (optional)

1 Egg

Seasoned Breadcrumbs to coat

Sauce:

2 tsp salted butter

Shallots/ Spring onion bulbs chopped

2-3 tbsp Fresh cream

Method:

Preheat oven to 180 degree Celsius. Coat a baking dish with butter.

Pound chicken breasts to 1/4 inch thickness.

Season with salt and pepper on both sides. Place a cheese slice and 1 slice ham on top of each breast. Roll up each breast and secure with a toothpick.

Dip rolled chicken breasts in egg and coat evenly with breadcrumbs. Place in buttered baking dish.

Bake for 10-15 minutes or until chicken is no longer pink. Remove from oven and serve immediately with the sauce.

Sauce:

Heat butter in a saucepan and add chopped shallots. Cook till shallots turn slightly brown and add fresh cream and combine. Season if required.