Chicken Breasts cut lengthwise, rinse and wipe with a paper towel of excess moisture. Put chicken in a bag or plastic wrap and chop it well with a hammer. RUB the chicken with spices.

Put chicken in flat dish with sides. On top put a plate on top of a three-liter jar with water. Under such pressure leave the chicken overnight, ideally for 12 hours.

The pan well to heat. Add the olive oil and spoon a little creamy. Put our chicken cut down.

Top to place a plate and again press a jar or a pot of water. Fry over high heat 3-5 min, flip the chicken and do the same procedure with the press. Fry for 3-5 minutes. Ask why no adzhika, no garlic? Because in the classic Georgian and the correct version of these spices are not added to the garlic and chicken on high heat under pressure not burned, and gave off an unpleasant smell. We will now take a Georgian sauce for our chicken: NORCALI. In a Cup add cold boiled water, salt 1/3 teaspoon garlic passed through the press ( in an ideal it is necessary to grind in a mortar), mix up our sauce.

Press remove, diminish fire on the weak-medium, return the chicken cut down, and simmer for 20-15 minutes with the lid closed. If necessary, add a little boiled water.

5 minutes prior to readiness include the strong fire, pour the chicken with half of the prepared sauce and fry the chicken until evaporation of the liquid 3-5 min with the lid open.

In the remaining sauce add 1 tsp of olive oil, stir. Very tasty to dip in the sauce of the Georgian lavash, or you can pour chicken. As to the finished chicken can file adjika sauce Satsebeli or any of your favorite tomato sauce, and of course lots of greenery.