Chicken Fillet Salad

Ingredients (6 Servings):

1 chicken - 1.5 - 1.8 kg, 

1 large onion, 

3 pc medium red sweet pepper, 

3 pieces medium tomatoes, 

1 bunch parsley, 

400 grams of high quality fat sour cream, 

2-3 tablespoons butter, 

2 tablespoons flour, 

2 tablespoons powdered sweet paprika, 

Pinch of ground spicy, 

Red pepper,

Salt to taste, 

Cooked rice or potatoes as side dish. 

Directions: 1. Cut the chicken into pieces. 2. Clean onions and chop finely. Remove seeds form sweet pepper and cut in long sticks, cut tomatoes in circles. Finely chop parsley. 3. Heat oil in sauté pan, cook onions on medium heat until they get golden color. 4. Add sliced ​​chicken, set heat to high, cook until well browned.5. Set heat to a minimum, add paprika powder and stir well. Then add half a cup of water or broth and salt. Cover the top and cook for 10 minutes. 6. Add bell peppers and tomatoes, stir well and and cook for another 10 minutes. 7. Add flour to in sour cream and stir well with fork. 8. Add sour cream to meat stir, and cook for 5 minutes on low heat. 9. When the meat is cooked add spicy pepper and stir. 10. Serve with parsley leaves on top and with rice or potato as the side dish.

Recipe is available in Georgian Language. 

Ingredients (4 servings): 

4 breast fillets (200 g. each), 

200 g. good quality butter, 

4-5 parsley stems, 

1 lemon zest, 

1 teaspoon lemon juice, 

Salt, 

Pepper, 

Butter or vegetable oil, for frying. 

Coating 1.5 cups of breadcrumbs, 

2-4 tablespoons of flour, 

2 eggs, 

50 ml milk.

Preparation: Chop the parsley finely. Mix the softened butter with salt, zest, parsley and lemon juice. Divide butter mix into 4 parts, roll like a sausage in plastick wrap andput in the freezer. Examine fillets carefully, if they havetendons, remove them, this way cutlets will remain in shape while frying. Place the fillets between two sheets of plastic wrapand carefully flatten, so that it'snot torn. Sprinkle the meat with salt and pepper. Place butter mix at theedge and roll likecrepes, You should get all the cutlets firmlyclosed to avoid any leaking.Place cutlets in the refrigerator for 30 minutes In a bowl beat theegg with milk. In a seperate bawl putflour, and in third bowl put bread crumbs. Coat cutlets in flour, then in eg mix and finally in bread crumbs. Then place cutlets in fridge once more for 15-20 minutes, so that breadcrumbs are well attached to them. Preheat oven at 170 degrees. Heat oil (6-7 cm high) in a deep pan. Place cutlets in hot oil and fry until golden on every side.Then place them on oven pan and bake in oven at 170 degrees for 10 minutes.Serve immediately.