Ingredients:

Half a kilogram of boneless chicken breasts

1 tablespoon vinegar

1 lemon

1 tablespoon plain yogurt

Salt

Black pepper or seven-spice blend

1/2 teaspoon red pepper

1 teaspoon white pepper

Slices of smoked turkey breast

Slices of cheese (kashkaval or mozzarella, to taste and availability, or both)

1 egg

Crushed kaak crackers

White flour (all-purpose)

Preparation:

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.

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.

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.

Place the stuffed chicken pieces, coated with flour, egg, and kaak, in the fridge for about two hours.

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.

Chicken Cordon Bleu recipe from a friend of the Shu Tabkhin Alyawm site:

Rida's Heaven

#BonAppetit #Recipes #Chicken #Recipe #CordonBleu #ShuTabkhinAlyawm

Chicken Cordon Bleu

Prep checklist