دجاج محشو بالجبن

Sauté the mushrooms and onions with salt and black pepper in a pan until cooked. Set aside half of the filling. For the remaining half, add cooking cream and chicken broth or Maggi, and let it simmer until the sauce is well combined.

Pound the chicken breast with a mallet until it's thin. Season it with salt and black pepper.

Place a portion of the filling (without the cream) and mozzarella cheese inside the chicken breast. Roll the chicken tightly and secure it well. Put it in the freezer for a short time to firm up.

Prepare three plates: the first with 1/2 cup of flour, the second with 1 beaten egg mixed with 1/4 cup of milk, and the third with 1 cup of breadcrumbs. First, dip the stuffed chicken breast in the flour until fully coated, then in the egg and milk mixture, and finally in the breadcrumbs until completely covered.

Heat oil in a pan over low heat (120-140°C) until it's well heated. Fry the stuffed and coated chicken breasts until they are golden brown on all sides. Make sure the chicken is fully cooked inside; you can use a thermometer to check that the internal temperature reaches 75°C (165°F).