Actually, its name is the only French thing about it.
My mom used to make this dish when I was little and she still makes it at least once a week to this day. I always thought it was strictly her recipe until I came to Sofya’s house and saw that her mom made it too. They both call it 'French' though. So I guess it’s a Ukrainian dish…?
Anyway, it’s soooo easy to make and most of the cooking process is inactive, so you’re free to read a book, mow your lawn, paint your nails, hang up that post-impressionist painting that’s been laying around…or, whatever, you get the point ; )
You will need:
1 lb boneless, skinless chicken breasts, cut into individual-serving sizes
1 medium yellow onion, sliced
3 tbsp mayo
1 c shredded Fontina cheese*
*You can use any mild shredded cheese.
Preheat the oven to 350F. Line an 8X8 baking dish with foil and set aside.Season the chicken with salt and pepper on both sides and place into the baking dish. Top with the onions and spread the mayo evenly over the top. Top with cheese and freshly ground black pepper.
Cook for 40 minutes, or until the cheese melts and begins to brown. Remove from oven and let stand for 5 minutes before serving. Serve over pasta, mashed potatoes or rice.