Chicken pockets with cheese and tomato

Description

Delicious interpretation of steak of chicken breast. Juicy, tender meat and hearty what! On the side, we recommend only the greens!

Ingredients

Chicken breast

1500 g
Cheese

160 g
Chicken egg

3 piece
Tomato

1 piece
Mustard

30 g
Dill

0.5 coup
Flakes cereal

60 g
Vegetable oil
Spices

Cooking

For cooking I use the flakes from TM "Mistral" "5 grains"

Separate the fillets, split in half. It turns out 8 pieces of fillet. Prepared at the rate of 2 slices per serving. Gently beat the fillet through the film.

80 grams of cheese to grate, add the chopped dill. Eggs beat well. Add to cheese 3-4 tablespoons of the beaten eggs. Mix well.

Single layer fillet salt and pepper, spread with mustard. Spread about half a tablespoon of cheese filling onto half of the filet.

Tomato wash, cut into rings. Put one slice of cheese, cover it with the other half of the fillet.

Grind the flakes in a coffee grinder or blender. Lower the pocket in egg batter

then in cereal. Repeat with all chops.

Fry chops for a couple of minutes, until Golden brown.

Put all the fillets on a baking sheet. The remaining 80 grams of grated, sprinkle fillets on top and put for 15-20 minutes in the oven until the cheese melts

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