Chicken tapaka cutlets with herbs

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Finely chop the parsley, dill and basil. The total weight of greens is 50 grams per 1 kg of breasts. You can choose the greens to your own taste, but there should be quite a lot of them - a handful, chopped.

2. STEP 2

   

   Pre-bake the onion and garlic in the oven at 160-170C until softened.

3. STEP 3

   

   Remove the onion and garlic from the peel, chop the onion coarsely and leave the garlic cloves.

4. STEP 4

   

   Add a teaspoon of salt and half a teaspoon of pepper to the greens, onions and garlic for each kilogram of chicken breasts. Add butter warmed to room temperature (60 grams per 1 kg of breasts) and process with a blender. Place in the freezer for 10 minutes to set, but do not freeze.

5. STEP 5

   

   Separate the small fillet from the large one, but not completely.

6. STEP 6

   

   In a large fillet, you can cut a pocket, starting from the place where the small fillet is attached to it.

7. STEP 7

   

   Lift a slit in a large fillet and fill it with minced meat so that nothing comes out.

8. STEP 8

   

   Place another teaspoon of filling between the small and large fillets. Tie everything with twine

9. STEP 9

   

   Marinade for the surface. For 1 kg of chicken breasts, take a teaspoon of salt, 1/2 tsp turmeric, 2 tsp sweet paprika, 1/4 tsp chili pepper, 1 tbsp water, 1 tbsp vegetable oil. Stir

10. STEP 10

    

    Apply the marinade to the surface of the cutlet.

11. STEP 11

    

    Wrap the cutlets in parchment, tucking and creasing the edges several times to prevent any juices from escaping.

12. STEP 12

    

    How to cook? Well, about the same as tobacco chickens. Only under the lid, under a load. After all, under the influence of heat, the cutlet will begin to warp, it will begin to bend and bend in all directions and the result will be, as always, - here it is burnt, here it is not cooked. Therefore, under a load, so that a uniform golden crust is obtained, and so that during the time until the crust is formed, the heat has time to penetrate inside, melt the butter, cook the chicken itself, but at the same time

13. STEP 13

    

    Bon appetit!

14. STEP 14