Chicken Cordon Bleu Recipe | Lively Weekends | Continental Food

Method:
Hammer down a chicken breast and season it with all mentioned spices.
Put cheese & bologna slices on top of the flattened chicken breast, roll and wrap with a cling film and refrigerate for 25-30 mins
Egg wash the chicken and coat with bread crumbs and shallow fry in oil until golden brown in color.
For the sauce, make a roux (mix in butter with flour), and then add milk.
Add in the spices and sauces to give flavor and mix it all well together.
Cut the cordon bleu chicken log into equal sizes and drizzle the sauce over it
Garnish with spring onions and serve!

Method:
In a bowl, whisk in water, sugar, salt & yeast and let it proof for 10-15 mins
In a separate bowl, mix flour, milk, melted butter, egg & the yeast mixture together to form a sticky dough
Fold the dough and let it rest to rise for an hour or so until double in size
Knock back the dough once doubled in size and flour your surface
Knead the dough slightly and roll it out
Cut the dough into equal squares and deep fry in clean oil until golden brown
Sprinkle powdered sugar and honey on to the beignets and serve!

Method:
Blend Chickpeas, Tahina, Water, Olive Oil, Salt & Lemon juice in a blender until smooth.

For the salsa, blend 2 tomatoes together
In a bowl, finely chop the onion and the tomato, with the mint and cilantro
Add the lemon juice, salt and garlic powder along with the Jalepenos
Add the blended tomatoes into the bowl and give it a nice stir and serve!