Chicken Cordon Bleu — a very popular chicken recipe across the Arab world; it's truly distinctive and special.

500 g boneless chicken breasts

1 tsp curry powder

Salt

Black pepper

1/2 tsp cinnamon

1 tsp paprika

White pepper

Slices of smoked turkey

Cheese slices (Kashkaval or mozzarella, or both, to taste)

1 egg

Fine breadcrumbs

All-purpose flour

Baking powder

Sauce:

1 clove garlic, crushed

1/2 cup sliced mushrooms

1 tbsp butter

1 cup cream

1/2 cup shredded cheddar

1 tbsp flour

A pinch of saffron

Wash the chicken pieces well and cut them into wide slices that can be folded.
Season the chicken thoroughly with the spices.
Place the slices between two sheets of plastic wrap and gently pound them with a meat mallet — be careful not to tear them — until they are thin.
Remove the top sheet of plastic and place a slice of smoked turkey and a slice of cheese on each chicken piece.
Roll each chicken slice tightly around the turkey and cheese.
Place the Cordon Bleu pieces on a plate with a little flour and coat them on all sides.
Move them to another plate with a beaten egg and dip them in the egg.
Finally, coat them in a third plate with fine breadcrumbs.
Place the breaded Cordon Bleu pieces in the refrigerator or freezer for about two hours.
After two hours, deep-fry them in plenty of oil, or you can bake the pieces in the oven.
Serve hot with the special sauce.

Sauce method:

Melt the butter in a saucepan, add the crushed garlic and sliced mushrooms, and cook until they soften.
Add the flour and stir, then gradually add the cream while stirring quickly to avoid lumps.
When it comes to a simmer, add the cheese and saffron, stir until the cheese melts, then remove the sauce from the heat.

How to Make Chicken Cordon Bleu

Prep checklist