This evening I’ve made a chicken dish, that I bought ready made in France on two occasions. It’s easy to make and I’m not going to France any time soon, so today it was made from scratch. Chicken breasts flattened, seasoned and laid with a slice of ham and a slice of cheese, rolled up and poached quickly with a help of a cling film, just to make sure they’ll hold their shape. Then the egg and breadcrumbs and straight onto the pan. I had to finish them in the oven, they were thick and not quite cooked inside, but after 5 minutes they cooked nicely to the very middle.

I served them with one of the best dauphinoise potatoes ever, beautifully soft and creamy and a simple grated carrot salad, finished with a touch of cream, seasoned with salt, pepper, sugar and a touch of lemon juice.

It was enjoyable, however next time I’ll make it flat, schnitzel like, which will make the cooking process shorter and, as Florek noticed, there will be more cheese oozing out.