Toast stuffed with chicken

Ingredients

Slices of fresh toast
Skinned and boneless pieces of chicken
Slices of fried chopped onion
Sumac
Dry thyme
Olive
Salt and pepper
Normal flour
Whisked eggs
Bread crumbs
Blended Oil with Palm Olein for Frying

Method

• Cut edges from the toast (can be used in making of bread crumbs), Press them.
• Slice the chicken in thin slices and mix with onion. Add sumac, thyme, olive. Season the filling with salt and pepper.
• Put a suitable amount of the filling on one edge of the toast, roll it to take the shape of a finger, and then press it.
• Roll on the flour and dip it in the whisked egg. Roll it in bread crumbs. Make sure it is covered either with flour or bread crumbs.
• Put in the refrigerator for an hour to stiffen. (They could be put in plastic bags and kept in the freezer to be used later).
• Fry in preheated oil until it becomes brown. Put on kitchen towel paper to absorb excess oil.