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Tapaka chicken cutlets with herbs

Herb-Stuffed Chicken Tapaka Cutlets

Think chicken Kyiv, but with a Caucasian accent! Make these and you won't be sorry.

Lydia

Recipe author

Composition / ingredients

Servings:

Chicken breasts (skin-on)

Butter

Onion

Garlic

Parsley

Dill

Basil

Salt (1 tsp for the marinade)

Ground black pepper

Turmeric

0.5

Paprika

Chili pepper

0.25

Vegetable oil

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 18 g

Fats 22 % 6 g

Carbohydrates 11 % 3 g

139 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Finely chop the parsley, dill, and basil. You'll want about 50 g of herbs total per 1 kg of chicken breasts. Feel free to pick herbs to your own taste, but use a generous amount — a good handful once chopped.
Step 2:

Roast the onion and garlic in the oven at 320–340°F (160–170°C) until softened.
Step 3:

Peel the onion and garlic; coarsely chop the onion and leave the garlic in whole cloves.
Step 4:

To the herbs, onion, and garlic, add 1 teaspoon of salt and ½ teaspoon of pepper for every kilogram of chicken breasts. Add butter softened to room temperature (60 g per 1 kg of breasts) and blitz with an immersion blender. Chill in the freezer for 10 minutes to firm up — but don't let it freeze solid.
Step 5:

Separate the small tender (mini fillet) from the main breast, but not all the way through.
Step 6:

In the main breast, cut a pocket, starting where the small tender attaches.
Step 7:

Open up the cut in the breast and fill it with the herb butter so nothing spills out.
Step 8:

Tuck another teaspoon of the filling between the small tender and the main breast. Tie everything up with kitchen twine.
Step 9:

Now the surface marinade. For 1 kg of chicken breasts, combine 1 teaspoon salt, ½ tsp turmeric, 2 tsp sweet paprika, ¼ tsp chili, 1 tbsp water, and 1 tbsp vegetable oil. Stir to combine.
Step 10:

Brush the marinade over the surface of the cutlets.
Step 11:

Wrap the cutlets in parchment, folding and pleating the edges tightly so the juices don't leak out.
Step 12:

How do you cook them? Much like chicken tapaka (Georgian-style flattened chicken): under a lid and weighted down. As they heat, the cutlets tend to curl and buckle in every direction, and you'd end up with the usual problem — scorched in one spot, underdone in another. Weighting them keeps the crust even and golden and gives the heat time to work through, melt the butter inside, and cook the chicken all the way — all at once.
Step 13:

Enjoy!
Step 14:

And there you have it — the finished cutlets, ready to serve.