French food is not something that I know much about.

Let’s see… my French culinary repertoire includes:

1. French Onion Soup

2. French Fries

3. Brie all melty and gooey and spread on a cracker

4. Chicken Cordon Bleu

And I’m not sure how French any of those dishes really are.

I have never been to France, but I did take four years of French.

My French speaking skills are now limited to asking, “May I go to the bathroom, please?”

Yes, folks. Four years of French, and that is what I have to show for it. Pathetic, non? (Oh wait, “non” is French. I guess I have TWO phrases to show for my French education).

My biggest French accomplishment was finishing the novel Les Miserables… in French. I wouldn’t say that I “read” the book, as much as I sat with the book and my French/English dictionary and translated it.

Growing up, Chicken Cordon Bleu was a regular meal in our household. I did not know that it was French, nor did I care. For, it was delicious… and that is all that really matters.

Chicken Cordon Bleu is the PERFECT make ahead meal, and it is the perfect meal to gift someone with. Who doesn’t like white meat chicken stuffed with cheese and salty ham? I mean, c’mon!

So, last weekend I whipped up a quick batch of Chicken Cordon Bleu. This is most certainly not my recipe, but I also can’t give credit to anyone for this recipe. It is just a good old classic.

You don’t need much to make this dish… just the following:

-Chicken breasts

-Gruyere cheese (if you want classic french), but swiss works too and is cheaper

-Ham

-Eggs, all whisked up

-1 c. of breadcrumbs (I like panko) mixed with 1/2 t. salt and 1/2 t. pepper and 1/2 t. thyme

Let’s commence shall we?

Oui?

Oui.

Flour your counter or a cutting board, and give your chicken breasts a good coating of flour.

Now, pound your chicken meat.

Use lots of flour so that you don’t tear the flesh, and keep on pounding until the breast is nice and thin.

This is a great recipe to make when you need to work out some aggression. Seriously, pounding all of that chicken is very therapeutic.

Once all of the chicken is pounded, set it aside and lets get out our ham and cheese, and the cheese grater.

Grate your cheese, and pile it onto your cutting board.

Get out one slice of ham for each chicken breast.

And put about 1/4 c. (for 6-8 breasts) of your favorite mustard in a bowl.

I do declare that it is time to build our Cordon Bleus!

Lay out a flattened chicken breast.

And give it a good slather of that mustard.

I used a bourbon honey mustard. Um, yum.

Then, gently… ever so gently, top the chicken and mustard with a single slice of ham.

Now top that off with a generous handful of the cheese.

This dish is actually difficult for me to pull off in some ways. Because I end up with these raw-chicken hands. And then I’m touching grated cheese. And it is all that I can do to restrain myself from shoving some of that contaminated cheese into my mouth.

But I cry out for restraint, and somehow restraint finds me.

Ah-men.

Roll ‘er up.

And stick it on a plate. If some of the cheese come out of the bottom, don’t worry about it. It happens.

Keep going until you have all of your chicken rolled.

Time to coat those bad boys.

Crack two eggs into a bowl.

And give them a whisk.

In a separate bowl, combine your breadcrumbs, salt, pepper, and thyme.

And mix that together.

Delicately take one chicken breast and lay it on the plate.

Whisper phrases like “bonjour” and “c’est tout” and “au bon pain” to it.

And slather on some of that whisked egg.

The whisked egg sticks to the flour. And the bread crumb mixture will stick to your egg.

Like magic.

Coat the entire roll with your breadcrumb topping.

And repeat until you are done.

Folks, it is as easy as that.

At this point, if you are planning on consuming the chicken immediately,  you can pop these guys into the oven for 30 min. at 350.

If you are storing these for another day, simply wrap each breast tightly in some plastic wrap.

Then store these guys in  your freezer for up to 3 months.

When you are ready to eat them, pop the breasts into your fridge for 24 hours to defrost the chicken.

Then simply toss them onto a sheet pan and into the oven. 350 for 30 minutes.

French perfection.

Want to know who wants some french perfection?

This girl.

She knows a good thing when she smells it.

Au revoir mes amies,

Leah

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