INGREDIENTS:
chicken breast 500 g
rennet cheese (Hollender 17%) 200 g
kefir 1% 50 ml
garlic 2 cloves
spices for chicken taste
PREPARATION:
Rinse the breast, cut a “pocket” from the side with a sharp knife. Grate with any chicken spices.
For the filling, grate the cheese, mix with kefir and crushed garlic. Mix the mass well, put it in the "pockets", fasten the place of the incision with toothpicks.
The finished products can be sprinkled with a small amount of the remaining cheese or spices.
Grease a baking dish with a little oil, lay out the breasts, the incision should be at the top.
Put the dish in the oven, bake for 40 minutes at 180 degrees.
When serving, remove the toothpicks, garnish with herbs and fresh vegetable
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