College culinarian

To the likely chagrin of many professional chefs, I can think of no better blank-canvas protein than boneless, skinless chicken breast.

It is plain, simple and cheap and therein lies the beauty. Its versatility allows for an almost unlimited array of dishes that are more than accessible to the typical college student with a small kitchen, tight budget and little time.

What follows is my personal favorite quick preparation, a sort of Americanized, college-student knockoff of the old staple: chicken cordon bleu. Think of it as a giant homemade chicken nugget stuffed with ham and oozing cheese.

College Cordon Bleu (makes 2 servings)

2 medium-sized boneless skinless chicken breasts ($2)
2 slices white American cheese ($0.75)
2 slices smoked deli ham ($1.50)
3/4 cup bread crumbs ($0.20)
2 Tbsp. shredded Parmesan cheese ($0.15)
1 tsp. garlic powder
1/2 tsp. crushed red pepper
1/2 tsp. dried basil
1/4 tsp. dried oregano
Salt and pepper to taste
1 egg ($0.17)
2 tsp. bacon grease (priceless)
Total cost approximately $5 (with spices factored in)
Cost per serving approximately $2.50

1. Butterfly the chicken breasts with a knife, then stuff with ham and American cheese. Fold chicken back over, using toothpicks to hold it closed if necessary.
2. Mix the bread crumbs, Parmesan and spices on a plate. Heat bacon grease in skillet — cast iron if possible. Crack egg in a small bowl and scramble, seasoning with salt and pepper if you so choose.
3. Dredge a piece of chicken in the egg, then move to bread crumbs and thoroughly coat. Place in hot skillet and repeat with the rest of the chicken, working as quickly as possible.
4. Cook chicken until brown and crispy on one side, then flip and turn heat to medium-low. Cover with a lid or a piece of tin foil, and cook until both sides are brown and crispy, the chicken is cooked through and the cheese is just beginning to ooze out.
5. Serve immediately.