@ilovemytae1:

i love Korea 🇰🇷🥰❤️

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Region: PK

Sunday 13 September 2026 06:14:26 GMT

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🅨🅚-➊➊➊ :

BTS VVVVVVVVVVVVV WOW WOW WOW WOW VVV L IS AM OK VVV WOW OK WOW VV L VV WOW NAME VVVV WOW OK WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW NAME VVV VVVV WOW OK L IS AM VVV OK WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW WOW VVVV OK WOW WOW OK NAME VV L IS VVVV WOW BTS VVVV WOW WOW WOW WOW OK WOW

2026-09-14 06:39:03

2

Ayaz Hussain Ayaz :

oh my cute and handsome husband 🫀🫀🫀🫀🫀🫀🫀🫀🫀🫀🫀🫀🫀🫀😘😘😘😘😘😘😘😘😘😘😘😘😘😘😍😍😍😍😍😍😍😍😍😍😍😍😍😍🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-09-13 13:32:41

4

Asma :

love you v,🙈🙊🙈🙈🙊🥰🥰🥰🥰🤒

2026-09-13 19:15:49

2

kim Taehyung এর বউ :

Nach

2026-09-14 03:53:59

1

MD ajahar :

আমার ভাসুর কে দেখে ক্রাশ খাইছি কেউ আবার আমার জামাইকে বলে দিসনা💜💜💜💜💜💜💜💜💜💜💜💜💜

2026-09-13 19:47:12

2

আল্লাহ সর্বশ্রেষ্ঠ 🍁 :

যত দেখি তত ক্রাস খাই🥰🥰

2026-09-14 03:27:56

1

1 September 1997😘💜🫴🤌 :

Mashallah evil eyes off

2026-09-14 13:43:24

0

BTS LOVER'S💜 :

ও আমার কিউট জামাই ওই রুটে পাগল করে দিলে🥰🥰🥰🥰🥰🥰👩‍❤️‍💋‍👨👨‍❤️‍💋‍👨

2026-09-14 03:18:30

0

kim khadija 💜💜💜 :

🤗🤗🤗

2026-09-13 17:41:55

1

BTS My Love 💜💜💜 :

🥰🥰🥰

2026-09-13 12:05:02

1

Miss attitude :

🥰🥰🥰🥰

2026-09-13 10:51:22

1

To see more videos from user @ilovemytae1, please go to the Tikwm homepage.

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Chicken Cordon Bleu Crispy, creamy, and ridiculously good. Ingredients For the chicken 4 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 8 slices ham 8 slices Swiss cheese 1 cup all-purpose flour 2 large eggs, beaten 1½ cups plain breadcrumbs Avocado oil, for browning For the Parmesan cream sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1½ cups heavy cream ½ teaspoon paprika ½ cup freshly grated Parmesan 2 tablespoons fresh chives, chopped Salt and pepper, to taste How to Make It Prep the chicken. Butterfly each chicken breast and pound it out until it’s thin and even. Season both sides with salt and pepper. Roll it up. Layer ham and Swiss cheese over each breast. Roll the chicken up tightly, then wrap each roll tightly in plastic wrap. Refrigerate for 30–60 minutes so it firms up and holds its shape. Bread it. Remove the plastic wrap. Coat each roll in flour, then beaten egg, then breadcrumbs, pressing the crumbs onto the chicken. Brown it. Heat about ½ inch of avocado oil to roughly 350°F. Brown the chicken on all sides until the breadcrumbs are golden. You’re not cooking it through here—just getting that crust. Bake. Transfer to a baking dish or sheet pan and bake at 350°F for about 20 minutes, or until the center of the chicken reaches 165°F. Make the sauce. Melt the butter in a skillet over medium heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in the heavy cream until smooth. Add paprika and Parmesan and cook gently until creamy and thickened. Stir in most of the chives. Season to taste. Plate it. Spoon some Parmesan cream sauce onto the plate. Slice the cordon bleu into thick rounds and arrange over the sauce. Drizzle with a little more sauce and finish with fresh chives. LeMaistre Table — Slow down. Eat and drink well! #lemaistretable #ChickenCordonBleu #Foodie #swiss #frenchinspired

Chicken Cordon Bleu Crispy, creamy, and ridiculously good. Ingredients For the chicken 4 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 8 slices ham 8 slices Swiss cheese 1 cup all-purpose flour 2 large eggs, beaten 1½ cups plain breadcrumbs Avocado oil, for browning For the Parmesan cream sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1½ cups heavy cream ½ teaspoon paprika ½ cup freshly grated Parmesan 2 tablespoons fresh chives, chopped Salt and pepper, to taste How to Make It Prep the chicken. Butterfly each chicken breast and pound it out until it’s thin and even. Season both sides with salt and pepper. Roll it up. Layer ham and Swiss cheese over each breast. Roll the chicken up tightly, then wrap each roll tightly in plastic wrap. Refrigerate for 30–60 minutes so it firms up and holds its shape. Bread it. Remove the plastic wrap. Coat each roll in flour, then beaten egg, then breadcrumbs, pressing the crumbs onto the chicken. Brown it. Heat about ½ inch of avocado oil to roughly 350°F. Brown the chicken on all sides until the breadcrumbs are golden. You’re not cooking it through here—just getting that crust. Bake. Transfer to a baking dish or sheet pan and bake at 350°F for about 20 minutes, or until the center of the chicken reaches 165°F. Make the sauce. Melt the butter in a skillet over medium heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in the heavy cream until smooth. Add paprika and Parmesan and cook gently until creamy and thickened. Stir in most of the chives. Season to taste. Plate it. Spoon some Parmesan cream sauce onto the plate. Slice the cordon bleu into thick rounds and arrange over the sauce. Drizzle with a little more sauce and finish with fresh chives. LeMaistre Table — Slow down. Eat and drink well! #lemaistretable #ChickenCordonBleu #Foodie #swiss #frenchinspired

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