Weekly Hornet

Issue date: 10/3/07 Section: Local

When I decided to leave my native Belgium to come study for a year in California, my mother was worried about what I would eat.

So, before I left, she gave me a gift that has become very useful, a new cookbook entitled "Cuisine de l'étudiant," or "Student Cooking."

This book is a great tool for students who are starting to explore cooking, as it provides a lot of easy dishes that will not put a big strain on a student budget.

In this book, I found a delicious recipe for scalloped chicken with Boursin sauce. You can serve it with rice or pasta on the side, whatever your preference.

Also, the chicken can be substituted for veal or turkey if you like.

This dish is very easy to do, as it only takes about 15 minutes to prepare on the stove.

If you want to experiment with different flavors for this dish, especially of the Boursin cheese, see what your supermarket has to offer.

There are several flavors, including: pepper or garlic and herb. These different flavors will dramatically alter how this dish tastes for everyone at your table.

For those who want to make it even easier and quicker, some good advice might be that when you go to do your shopping, instead of buying one big chicken breast, you may prefer to buy chicken tenders. They will be easier and faster to cook.

If you are preparing this meal for a friend and you want to really impress them, dice the meat before cooking, and add it to the sauce while you are cooking it.

Then pour the meat and sauce mixture over cooked pasta, and watch your guests enjoy. There is no doubt that they will all be impressed by your cooking skills.

Scalloped Chicken with Boursin Sauce:
4 chicken breast tenders
1 tbsp whipping cream
2 ½ oz. Boursin cheese
Fresh chives, finely chopped
Olive Oil
Salt and Pepper

In a bowl, mix the cheese and whipping cream together to combine until smooth.

On the stove, heat a non-stick pan to medium-high, add a tablespoon of olive oil to the pan, and let it heat for about a minute. Add the meat to the pan, and cook the meat on each side for 5-7 minutes, until it is no longer pink inside, and has a nice brown crust.

After the meat has cooked, take it out of the pan and set it aside, covering with foil to keep warm.

With the heat still on under the pan, add the whipping cream and cheese mixture to the pan. Heat the mixture through, while stirring until the sauce is smooth. Season with salt and pepper.

Uncover the meat, and pour the sauce over the top. Finish with a sprinkling of chives. Season with salt and pepper to taste.

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