•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Chicken Breast on Cypriot Recipe
I found this recipe on a cooking site where I also publish recipes. It turns out very tender, juicy and flavorful chicken. I really hope that you will also appreciate it!
Cook Time 30 minutes
Servings
Ingredients
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 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.
    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.
  2. On each half-fillet, we move the small fillet, and in the large one make an incision in the form of a pocket.
    On each half-fillet, we move the small fillet, and in the large one make an incision in the form of a pocket.
  3. Start preparing the filling. Remove the zest from the lemon.
    Start preparing the filling. Remove the zest from the lemon.
  4. Grind it, if necessary.
    Grind it, if necessary.
  5. Grind sun-dried tomatoes.
    Grind sun-dried tomatoes.
  6. With parsley, tear off the leaves.
    With parsley, tear off the leaves.
  7. Finely chop it.
    Finely chop it.
  8. With thyme break off the twigs.
    With thyme break off the twigs.
  9. Knead the feta with a fork until smooth.
    Knead 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. Move the skin on each half-fillet. Under the skin, we salt it and pepper it.
    Move the skin on each half-fillet. Under the skin, we salt it and pepper it.
  17. 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.
    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.
  18. Fold back the small fillet and fill the pockets with the filling.
    Fold back the small fillet and fill the pockets with the filling.
  19. Cover the filling with a small fillet and chip the edges with toothpicks.
    Cover the filling with a small fillet and chip the edges with toothpicks.
  20. Put parchment paper on the bottom of the pan.
    Put parchment paper on the bottom of the pan.
  21. From above, spread the Breasts skin down. If we use fillets without skin, then lightly grease the parchment with vegetable oil.
    From above, spread the Breasts skin down. If we use fillets without skin, then lightly grease the parchment with vegetable oil.
  22. 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.
    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.
  23. Maybe here in the photo it does not look quite appetizing, but it will be very tasty to soak it with bread.
    Maybe here in the photo it does not 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 cut-up chicken! Enjoy it!
    And this is a cut-up chicken! Enjoy it!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of