V0: described, not machine-verified
Cornflake-Crusted Chicken
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Ingredients
- Chicken1 chicken
- black olives⅛ kg
- green bell pepper1 piece
- cornflakesa small amount
- Flour1 tbsp
- oil2 tbsp
- Milk1 cup
- shredded Rumi cheeseto taste
- Salt and pepperto taste
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 560, protein 46, fat 34, carbs 16, fiber 1, sugar 6
Original steps
- Prepare a baking dish or Pyrex and spread a layer of cornflakes at the bottom to serve as a base.
- Cut the chicken into small pieces, and slice the olives and green pepper.
- Place the chicken, olives, and pepper on top of the cornflakes.
- Make a thick béchamel sauce by heating the oil and adding the flour; once it turns golden, add the cup of milk along with salt and pepper while off the heat and stir, then return to medium heat until the consistency thickens.
- Pour the béchamel over the chicken and sprinkle shredded Rumi cheese on top.
- Sprinkle a small amount of cornflakes over the shredded cheese, cover, and place in the oven.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking