Tapaka chicken cutlets with herbs

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

   Remove the onion and garlic from the husk, 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 the butter heated to room temperature (60 grams per 1 kg of breasts) and process with a blender. Put in the freezer for 10 minutes to freeze, but do not freeze.

5. Step 5:

   

   Separate the small fillet from the large one, but not to the end.

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

9. Step 8:

   

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

10. 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 tsp water, 1 tsp vegetable oil. Mix it up

11. Step 10:

    

    Apply the marinade to the surface of the patty.

12. Step 11:

    

    Wrap the cutlets in parchment, repeatedly turning and tightly bending the edges so that the juice does not leak out.

13. Step 12:

    

    How to cook? Well, about the same as tobacco chickens. Only under the lid, under the load. After all, under the influence of heat, the cutlet will begin to twist, it will begin to bend-bend in all directions and as a result it will be, as always, burnt here, not fried here. Therefore, under the 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

14. Step 13:

    

    Bon appetit!

15. Step 14: