Chicken Cordon Bleu

Ingredients

• Half a kilo of boneless chicken breasts
• 1 tablespoon of vinegar
• 1 lemon
• 1 tablespoon of yogurt
• Salt
• Black pepper or seven-spice mix
• 1/2 teaspoon red pepper
• 1 teaspoon white pepper
• Slices of smoked turkey
• Slices of cheese (Kashkaval or mozzarella, as desired or available, or both)
• 1 egg
• Breadcrumbs (finely ground)
• White flour (all-purpose flour)
• Lay a large piece of plastic wrap on a table or work surface, take two tablespoons of the chicken mixture and place it on the plastic wrap, then place another layer of plastic wrap on top. Spread the mixture evenly under the top layer of塑ic
• Remove the top layer of plastic wrap and place a slice of smoked turkey and a slice of cheese on the chicken layer. Roll the chicken piece around the turkey and cheese so they become the stuffing inside the chicken. Place the wrapped,Stuffe
• Place the stuffed, floured, egg-coated, and breaded chicken pieces in the refrigerator for about two hours.
• Take the chicken out of the refrigerator, place it on a baking tray with a little vegetable oil, and bake until the chicken is fully cooked.
• Chicken Cordon Bleu recipe from a friend of the Sho Tabkheen Al-Youm website:
• Ridaak Jenti
• #Enjoy_Your_Meal #Recipes #Chicken #Recipe #Cordon-Bleu #Sho_Tabkheen_Al_Youm

Method

1. Rinse the chicken pieces well and chop roughly, then place in a blender to grind. Add yogurt, salt, spices, and red pepper to the chicken and grind the mixture together.
2. Lay a large sheet of plastic wrap on a table, scoop two tablespoons of the chicken filling onto the wrap and cover with another sheet of wrap. Spread the mixture into an even layer.
3. Remove the top plastic wrap and place a slice of turkey and a slice of cheese on top of the chicken layer. Roll the chicken around the turkey and cheese to enclose them as a filling inside the chicken. Place the stuffed rolls in a dish with a little flour, then transfer to a dish with a beaten egg, and finally to a third dish with finely crushed kaak.
4. Place the stuffed chicken pieces, coated with flour, egg, and kaak, in the fridge for about two hours.
5. Remove the chicken from the fridge, place it on a tray in the oven with a little vegetable oil, and bake until the chicken is fully cooked.