Arab-style Cordon Bleu

Ingredients

While the original Swiss Cordon Bleu typically uses ham and cheese as the filling, our Arab-style adaptation replaces them with a flavorful mixture of spices, herbs, and cheese. The traditional breading is also enhanced with aromatic Middle Eastern spices, giving the dish a unique twist. This adaptation embraces the vibrant flavors of Arab cuisine while maintaining the essence of the beloved Cordon Bleu. We alse have the original recipe for Cordon Bleu, so you can check it out.

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 1 cup (240ml) labneh (strained yogurt) 1 cup (240ml) labneh (strained yogurt)
• 1/2 cup (60g) crumbled feta cheese 1/2 cup (60g) crumbled feta cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 22g, 2g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the labneh, feta cheese, parsley, mint, cumin, coriander, turmeric, paprika, salt, and pepper. Mix well.
3. 3.
   Butterfly the chicken breasts by slicing them horizontally, but not all the way through. Open them up like a book.
4. 4.
   Spread a generous amount of the labneh mixture onto one side of each chicken breast. Close the chicken breasts, pressing gently to seal the filling inside.
5. 5.
   In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
6. 6.
   Dip each stuffed chicken breast into the flour, then the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
8. 8.
   Transfer the fried chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes, or until cooked through.
9. 9.
   Remove from the oven and let the chicken rest for a few minutes before serving.

Treat your ingredients with care...

• Labneh — Make sure to strain the yogurt well to achieve a thick consistency similar to cream cheese.
• Feta cheese — Opt for a high-quality feta cheese for the best flavor and texture.
• Fresh herbs — Use fresh parsley and mint for a burst of aromatic flavors in the filling.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor.

Tips & Tricks

• For a healthier version, you can bake the chicken breasts instead of frying them.
• Experiment with different Middle Eastern spices to customize the flavor profile of the filling.
• Serve the Arab-style Cordon Bleu with a side of couscous or rice pilaf for a complete meal.
• If labneh is not available, you can substitute it with Greek yogurt or cream cheese.
• Make sure to seal the chicken breasts properly to prevent the filling from leaking out during cooking.

Serving advice

Serve the Arab-style Cordon Bleu hot, accompanied by a fresh salad or roasted vegetables. Garnish with a sprinkle of chopped parsley or mint for an extra touch of freshness.

Presentation advice

To enhance the presentation, slice the cooked chicken breasts diagonally and arrange them on a platter. Drizzle a bit of olive oil over the top and sprinkle with paprika for a pop of color.