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 Chicken Breast on Cypriot Recipe
I found this recipe on a cooking site where I also publish recipes. It turns out a very tender, juicy and fragrant chicken. I really hope that you will appreciate it too!
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Greek Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Greek Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. I took a whole breast with a bone and skin. I cut out the bone and left it for the broth, but I left the skin. Just cut off the excess fat. There is nothing special anymore. I decided to fry the chicken in its own fat. You do what you want. You can peel it off if you want. Well, or take not a breast, but two halves of fillet already without skin.
    I took a whole breast with a bone and skin. I cut out the bone and left it for the broth, but I left the skin. Just cut off the excess fat. There is nothing special anymore. I decided to fry the chicken in its own fat. You do what you want. You can peel it off if you want. Well, or take not a breast, but two halves of fillet already without skin.
  2. We put a small fillet on each half of the fillet, and in the large one we make an incision in the form of a pocket.
    We put a small fillet on each half of the fillet, and in the large one we make an incision in the form of a pocket.
  3. Proceed to the preparation of the filling. Remove the zest from the lemon.
    Proceed to the preparation of the filling. Remove the zest from the lemon.
  4. Chop it up if necessary.
    Chop it up if necessary.
  5. Chop the dried tomatoes.
    Chop the dried tomatoes.
  6. Cut off the leaves from the parsley.
    Cut off the leaves from the parsley.
  7. Finely chop it.
    Finely chop it.
  8. Break off the sprigs from the thyme.
    Break off the sprigs from the thyme.
  9. Mash the feta with a fork until smooth.
    Mash the feta with a fork until smooth.
  10. Add the zest to the feta.
    Add the zest to the feta.
  11. Dried tomatoes.
    Dried tomatoes.
  12. Parsley.
    Parsley.
  13. Crushed garlic.
    Crushed garlic.
  14. Thyme.
    Thyme.
  15. Freshly ground black pepper. Mix everything well.
    Freshly ground black pepper. Mix everything well.
  16. Slide the skin off each half of the fillet. Under the peel, we salt it and pepper it with pepper.
    Slide the skin off each half of the fillet. Under the peel, we salt it and pepper it with pepper.
  17. Turn over and pepper, salt a small fillet on top. Only from above. You don't need to salt and pepper the inside of the pocket, because feta is salty. But if you take, for example, Adyghe cheese instead of feta, then it is soft. Well, or mascarpone, then the filling should be salted.
    Turn over and pepper, salt a small fillet on top. Only from above. You don't need to salt and pepper the inside of the pocket, because feta is salty. But if you take, for example, Adyghe cheese instead of feta, then it is soft. Well, or mascarpone, then the filling should be salted.
  18. Roll up a small fillet and fill the pockets with stuffing.
    Roll up a small fillet and fill the pockets with stuffing.
  19. Cover the filling with a small piece of fillet and pinch the edges with toothpicks.
    Cover the filling with a small piece of fillet and pinch the edges with toothpicks.
  20. Put parchment paper on the bottom of the mold.
    Put parchment paper on the bottom of the mold.
  21. Spread the breasts skin down on top. If we use fillets without skin, then lightly lubricate the parchment with vegetable oil.
    Spread the breasts skin down on top. If we use fillets without skin, then lightly lubricate the parchment with vegetable oil.
  22. Cover the breasts with parchment. Put the press on top. I put the plate on the table and put a three-liter jar of water on it. Fry first over medium heat for 4 minutes. Then turn over and fry the fillets for 4 minutes under the yoke. Turn over again and bake for 4 minutes under pressure on the skin, and then the last 4 minutes on the other side. And so, just 8 minutes on each side, turning over every 4 minutes. I hope everything is clearly described.
    Cover the breasts with parchment. Put the press on top. I put the plate on the table and put a three-liter jar of water on it. Fry first over medium heat for 4 minutes. Then turn over and fry the fillets for 4 minutes under the yoke. Turn over again and bake for 4 minutes under pressure on the skin, and then the last 4 minutes on the other side. And so, just 8 minutes on each side, turning over every 4 minutes. I hope everything is clearly described.
  23. Maybe here, in the photo, it doesn't look quite appetizing, but it will be very tasty to soak it with bread.
    Maybe here, in the photo, it doesn't look quite appetizing, but it will be very tasty to soak it with bread.
  24. The breasts are ready to serve! Just look at this crust!
    The breasts are ready to serve! Just look at this crust!
  25. And this is a butchered chicken! Enjoy it!
    And this is a butchered chicken! Enjoy it!
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