My team is often sending me the latest food trends and popular Tiktok dishes and asking me to make them 🤔 I like exploring what others do but making exactly the same recipes or following trends is not my cup of tea. What I love is to take an idea and turn it into something different by adding my heart and my soul into it. This stuffed chicken recipe is one of those recipes since I appreciate the idea of stuffing because of dolma (rice, minced meat and spice mixture stuffed vegetables and grape leaves). Stuff a chicken breast with a delicious mixture of cheddar, spring onion, cured meat and cream cheese and then coat it all with crispy kadayif! As you know by now, I love kadayif, which is shredded phyllo and easily available in Middle Eastern shops. It’s my go-to magic ingredient to add texture and crunch. I assure you it’s easier to make than you think and tastes more amazing than you can imagine! Let us know what you think down in the comment section, and give this video a like, and us a sub if you enjoy what you see! 😍

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4 x 200 g skinless chicken breasts
1 large red pepper, diced (or red bell pepper)
2 sprigs of spring onion, chopped
4 cloves of garlic, peeled and sliced
50 g of smoked & cured meat, diced (any kind of cured and smoked meat is great)
100 g cheddar cheese, diced
4 tablespoons (200 gr) cream cheese
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
2 handfuls of all purpose flour
2 eggs
3 tablespoons heavy cream
5 handfuls of dried kadayıf (alternatively, breadcrumbs)
1 tablespoon olive oil
1 heaped teaspon butter

• Preheat your oven to 200 C (390 F) on upper and lower heat without fan.
• For the filling, mix the red pepper, spring onion, garlic, smoked meat and 1 teaspoon dried oregano in a bowl.
• Add in the cream cheese and roughly mix. Don’t pressure the mixture too much and cover all the ingredients with cream cheese. Roughly mix to preserve their shiny colours.
• Cut out and discard the inner fillet of the each chicken breast. Use a sharp knife to slice into the thickest part of each chicken breast and cut down until you can open each breast like a book.
• Season with salt, black pepper and 1 teaspoon dried oregano.
• Divide the filling into the middle of each breast. Spread it evenly and fold it back to cover.
• To coat the chicken breasts, place the flour on a plate. Beat the eggs and cream to blend on another plate. Place the kadayıf on a plate as the last station.
• Working with one chicken breast at a time, place on the flour. Cover the chicken breast with flour and shake off the excess flour. Dip into the egg mixture and coat evenly. Then, coat with kadayıf. Make sure that, each side of the chicken breast is coated with kadayıf. If using raw or fresh kadayıf, heat kadayıf in a large pan on medium heat for 4 minutes and crumble.
• Heat the olive oil and butter in a medium sized frying pan over medium heat.
• Sear the each chicken breast for about one minute until golden brown. Discard the oil if it becomes brown and repeat with the remaining chicken breasts.
• Transfer the chicken breasts to a tray, place into the top rack of your oven and bake for 15 minutes. After 15 minutes transfer the tray to the bottom shelf and bake for another 15 minutes. Baking time depends on the size of the chicken breasts, you can check the centre to see if it is cooked enough.
• Serve with my simple Caesar salad and enjoy with your loved ones!

Refika’s Easy Caesar Salad:
15-20 lettuce leaves, roughly chopped
3 cloves garlic, pureed
2 anchovy fillets, finely chopped
4 tablespoons mayonnaise
1 heaped teaspoon mustard
1 lemon juice
1 teaspoon white wine vinegar
1 teaspoon grape molasses
½ teaspoon salt
½ teaspoon black pepper

• Mix the anchovies and garlic in a bowl.
• Add the mayonnaise, mustard, vinegar and grape molasses. Season with salt and black pepper.
• Give it a mix and squeeze the lemon into the sauce. Grate some İzmir Tulum cheese or parmesan cheese as well if you’d like.
• Toss the lettuce in the dressing and then scoop the salad into a serving bowl.

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