Cordon bleu rolly sandwich by Chef Shireen anwer


Cordon bleu rolly sandwich by Chef Shireen anwer

Cordon bleu rolly sandwich


Ingredients
Boneless chicken breast 2
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Chili powder ½ tsp
Flour 2 tbsp
Egg 1 beaten
Fresh bread crumbs as required
Mushrooms sliced 2
Mayonnaise 2 tbsp
Cream cheese 2 tbsp
Tomato cut into rings 1
Capsicum rings 2
Cheddar cheese grated 4 tbsp
Honey mustard dressing 2 tbsp



Method
Marinate chicken breast with salt, pepper, mustard, chili powder, flour and egg for 30 minutes, roll in fresh bread crumbs and deep fry in fry pan. Remove and cut into pieces, spread tortillas with cream cheese, fill with chicken, vegetables, cheddar cheese, honey mustard dressing, roll tightly. Grill under electric griller till crisp and light golden.



Ingredients for tortillas
Flour 1 cup
Wheat flour 2 tbsp
Salt ¼ tsp
Baking powder ¼ tsp
Oil 2 tbsp
Warm water to knead



Method
Sieve both the flour with baking powder and salt, add oil mix well knead with warm water and form into a medium dough, leave covered for 30 minutes, make into 2 balls, roll into thin dinner plate size tortillas, cook on a heated tawa on low flame.

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