While I'm not an advocate of torture, I am a dedicated advocate of French Cuisine. Sadly, it's not for everyone - it takes a special set of taste buds to appreciate the finer points of Escargots (Snails cooked in herbed butter) or Cuisses de Grenouilles (frog's legs). I sometimes think that if more of us had an adventurous palate, it would solve about 50% of the world's problems. But alas, we are what we are - chaque a son gout (literally, "each to his taste").
However, you don't have to have a dangerously adventurous palate to appreciate this simple recipe for Chicken Cordon Bleu.
Makes: 2 servings
- 2 boneless skinless chicken breasts
- 2 slices thin-sliced ham (deli)
- 2 slices thin-sliced swiss cheese (deli)
- garlic powder
- dried parseley
- salt and pepper
- bread crumbs
- 1/2 cup milk
Menu suggestions: To complete the French theme, I would serve this for dinner with asparagus (and maybe Hollandaise sauce, if you're feeling daring - a post on a simple version of this lovely sauce will be coming soon), and matchstick potatoes.