Grilled chicken breast stuffed with burduf cheese | Tender and golden
(0)
35 min
Under an hour
Sezamo
Piept de pui incredibil de fraged și rumen la grătar, umplut generos cu brânză tradițională de burduf, usturoi aromat și cimbru uscat. O combinație rustică spectaculoasă, cu miez cremos și crustă aurie parfumată cu boia dulce. Rețetă savuroasă și ușor de pregătit pe Sezamo.
Ingredients
Preparation method
Preparing the meat and filling
Wash and dry the boneless chicken breast fillets with a paper towel. Using a sharp knife, carefully cut a deep pocket lengthwise into each chicken breast, taking care not to pierce through to the other side.
Peel and crush the fresh garlic cloves. In a bowl, mash the burduf cheese with a fork and mix it with half of the crushed garlic and half of the dried thyme until you obtain a smooth and flavorful paste.
Stuffing and marinating
Generously fill the pocket of each chicken breast with the seasoned burduf cheese mixture. Secure the opening with 2 or 3 wooden toothpicks so that the creamy cheese stays inside during grilling.
Chef's tip
For an intense and authentic Carpathian flavor, choose burduf cheese aged in fir bark, whose subtle resinous notes pair fabulously with the smoky flavor of the grill.
Soak the wooden toothpicks in cold water for 10 minutes before using them; this will keep them from burning on the grill during cooking.
27 min
Under an hour
