Chicken Cordon Bleu

Chicken fillets 8, flattened .

1.MARINATION:

  • salt to taste
  • Red chili flakes 1tsp
  • Red chili powder 1 tsp
  • Paprika powder 1tsp
  • Tumeric powder 1/2tsp
  • black pepper 1/2tsp
  • Mustard powder 2 tsp or mustard sauce 2tbs
  • mixed herbs 1tbs
  • Vinegar 3 tbs

    Marinate chicken with the above for at least two hours.

2. FILLING:

  • Evaporated milk 1/2 cup
  • Cornflour 2tsp
  • Cheddar cheese 1/2 cup
  • Salt and pepper

In a small sauce pan mix evaporated milk and cornflour (dissolved in a little water), boil on high then ower heat till mixture thickens almost one minute. Then whisk in the cheese till melted and season with salt and pepper to taste. Put the filling in the freezer after pouring in a plate lined with oiled butter paper. Let the filling freeze slightly, enough to vbe compact and easy to cut.
Cut into rods after frozen.
Take each filet of chicken and place a rod of filling and fold chicken like a swiss roll. Insert a tooth pick in case it doesn’t hold on its own.
Coat each chicken roulade with flour, then egg, then bread crumbs. Double coat with the egg and crumbs. Freeze for thirty minutes.
Deep fry till chicken is tender.

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