Description
Chicken chops stuffed with feta, sun-dried tomatoes and greens with a mixture of parboiled and wild rice bubble MIX. Juicy and tender chicken in the Greek style. The combination of feta with sun-dried tomatoes and herbs, for me personally, the perfect option! Sincerely recommend to use for garnish mix parboiled and wild rice aquatics MIX from Misterl.
Ingredients
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Figure
2 pack
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Chicken fillet
600 g
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Feta
100 g
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Sundried tomatoes
2 piece
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Dill
2 Tbsp
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Salt
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Black pepper
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Chicken egg
1 piece
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Flour
3 Tbsp
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Bread crumbs
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Vegetable oil
Cooking
Boil the rice according to the instructions on the packaging.
Feta mash with a fork in a plate. Tomatoes cut into small cubes. Dill finely chopped. Mix well.
Divide fillet into 4 equal pieces. Then to discourage them, to make small incisions. To beat between the film as thin as possible, but carefully, not to tear meat. Season with salt and pepper. I'm not salted at all, because feta is salty by itself, but it is a matter of your preference! On one side of the steak put the stuffing, cover the other side and well fingers flatten.
Prepare in separate bowls of whipped egg, flour and breadcrumbs.
Roll each chop with stuffing first in flour, then dip in egg and then thoroughly breaded in breadcrumbs.
In the frying pan with vegetable oil. Fry chicken on both sides until Golden brown over medium heat. Spread on paper towel to remove excess oil.
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