Ingredients
- 1 piece Chicken fillet
- 2 tbsp Green peas
- 10 gram Cheese hard
- 1/4 pieces Tomatoes
- 1 clove Garlic
- 1/2 pieces Tangerine
- black pepper, salt, basil to taste
Instructions
- To prepare the dish, we will prepare the products. Wash the fillets, dry them with a towel or napkin. Rub with salt and spices. While the meat is soaked-marinated, we will deal with the rest of the products. Toss the canned green peas in a colander, shake off the liquid well. Peel the garlic and finely chop it. Cut a ring from the chili pepper. If the tomatoes are small, cut off 2-3 rings. If large-cut into half rings or slices. Hard cheese, such as Dutch or Kostroma, grate on a fine grater. The consumption of products is given per serving. In the fillet, make an incision along, in the form of a pocket. Inside the" pocket", sprinkle with the juice of half a tangerine, add a little salt and spices, rub. Spread the green peas all over the inside, spread the garlic and a ring of hot pepper (pepper if desired). In this case, the fillet was plump, and I made two parallel incisions, distributing the filling into two layers.
- Put the slices of tomatoes in the cut and sprinkle with grated cheese.
- All the contents are slightly compacted, tighten and connect the edges of the fillet. Carefully secure with toothpicks, as if to sew.
- The surface of the fillet is greased with vegetable oil and fry in a preheated grill pan. Fry on each side for 7-8 minutes, periodically lightly press down with a cooking spatula for even roasting. Usually the fillet is prepared very quickly. But if you doubt its readiness - hold it for a couple of minutes longer. I, with the help of tongs, also fried the sides.
- That's it! The fragrant, juicy and tender fillet is ready, you can serve it with sauce and herbs, the side dish is already inside! ( do not forget to remove the toothpicks from the meat).