* Cordon Blue

Ingredients


For the Chicken Marinate

1 kg whole boneless chicken breasts
The juice of 3 big onions
3 cloves of garlic chopped
1 tsp paprika
1/2 tsp chicken spices
Salt & pepper


For the Filling

Smoked turkey cuts (you can use salami also)
1 cup mozzarella cheese
1 cup cheddar cheese, shredded
1 tsp oregano


For the Crust

2 cups bread crumbs
1 tsp oregano
1 tsp paprika
1/4 tsp cinnamon
1/4 tsp black pepper
1/2 tsp salt
1 cup flour
3 eggs beaten and seasoned with salt & pepper


Directions

Flatten your chicken breasts with anything heavy to make it thin and have more surface to roll. Marinate in the onion juice adding all marinate ingredients in it and let it set 2 hour minimum up to over night.

For filling the chicken rolls, mix both cheeses and add the oregano to them. Spread the chicken breast and lay one turkey cut in it adding the cheese mixture in the middle and rolling very tightly. Roll the chicken again very tightly in foil and make sure you seal it very tight to prevent water from coming inside when you steam it. Take all chicken foil rolls and let them cook in boiling water until it's cooked half way or a little bet more just to make sure. Remove the rolls from water and let them cool completely, remove foil and leave them in the freezer for 30 minutes to loose any heat and firm up.

For crusting, prepare your work surface by adding the eggs to one plate, the flour to another and the bread crumbs to another and season them with the oregano, paprika, cinnamon, black pepper and salt. Dust the chicken with flour, dip in eggs, cover with bread crumbs very well, dip in eggs again and finally, cover with another layer of bread crumbs to make sure it's completely sealed for frying. Fry your chicken rolls in oil on low heat until the crust is all golden and crisp.