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 extra fat. There's not much else. I decided to fry a chicken in my own fat. You do as you wish. You can remove the skin if you want. Well, or take not a breast, but two half-fillets already without skin.
On each half-fillet, we move the small fillet, and in the large one make an incision in the form of a pocket.
Start preparing the filling. Remove the zest from the lemon.
Grind it, if necessary.
Grind sun-dried tomatoes.
With parsley, tear off the leaves.
Finely chop it.
With thyme break off the twigs.
Knead the feta with a fork until smooth.
Add the zest to the feta.
Freshly ground black pepper. Mix everything well.
Move the skin on each half-fillet. Under the skin, we salt it and pepper it.
Turn over and pepper, salt on top of a small fillet. Only from above. You don't need to salt and pepper the inside of the pocket, Because the feta is salty. But if instead of feta, take, for example, Adyghe cheese, which is bland. Well, or mascarpone, then the filling should be salted.
Fold back the small fillet and fill the pockets with the filling.
Cover the filling with a small fillet and chip the edges with toothpicks.
Put parchment paper on the bottom of the pan.
From above, spread the Breasts skin down. If we use fillets without skin, then lightly grease the parchment with vegetable oil.
Cover the Breasts with parchment. Put the press on top. I put the plate down and put a three-liter jar of water on it. Fry on medium heat for 4 minutes at first. Then turn over and fry the owl for 4 minutes under the yoke. Again turn over and 4 minutes under the yoke on the skin, and then the last 4 minutes on the other side. And so, just 8 minutes on each side, turning every 4 minutes. I hope everything is clear described.
Maybe here in the photo it does not look quite appetizing, but it will be very tasty to soak it with bread.
The Breasts are ready to serve! Just look at this crust!