Roquefort and Chicken Croque Monsieur


Preparation: Less than 10 minutes
Cooking time: Less than 10 minutes
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At a glance
8 slices of bread
10.5 oz. chicken breasts
9 oz. Ile de France Roquefort
9 oz. cherry tomatoes
3.5 oz. soft corn
1 yogurt (4 oz.)
1 tsp. mustard
1 tsp. wine vinegar
2 tsp. chopped chives


Preheat oven to 400°. Prepare the chicken breasts by either steaming or cooking in a non-stick frying pan without fat. Then, let them cool.

Arrange the slices of bread on a baking dish. Spread generously with Roquefort and bake for 2 min.

Cut the chicken into strips and arrange them on the 4 slices of toasted bread. Sprinkle the chives over all the chicken strips. Bake again for 3 to 4 min (brown bread should not blacken).

Cut the cherry tomatoes in half and put them in a bowl. Drain the soft corn. Add to salad. In a bowl, mix the mustard, yogurt and vinegar. Coat the salad with this dressing.

Serve the croque monsieur chicken and Roquefort sandwiches with the salad.