Chicken Zrazy with Adyghe Cheese and Herbs

Delicious and easy-to-cook minced chicken zrazy with an original filling of Adyghe cheese and herbs. Slightly salty cheese goes well with herbs and gives the chicken meat juiciness, tenderness, and a pleasant creamy taste.

Summary

Ingredients

• Minced chicken – 500 g
• Bulb onions – 100 g (1 pcs.)
• White bread – 50 g
• Egg – 1 pc.
• Milk – 30 ml
• Salt – 1 pinch
• Ground black pepper – 1 pinch

For filling:

• Adyghe cheese – 100 g
• Fresh parsley – 3-5 branches (to taste)
• Sour cream – 2 tbsp
• Garlic – 2-3 cloves
• Vegetable oil (for frying) – 2 tbsp

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Instructions

1. Peel and rinse the onion, cut into pieces, and place in a blender with bread pieces and milk. Blend until the bread is completely broken down and the mixture is smooth.
2. Put the minced chicken and egg in a bowl. Add the blended onion-bread mixture. Season with salt and pepper. Mix thoroughly until evenly combined.
3. Rinse and dry the parsley and peel the garlic. Finely chop both.
4. Cut the cheese into small cubes. In a bowl, combine the cheese, chopped garlic, and parsley. Add sour cream and mix well until evenly combined.
5. Wet your hands with water. Take a small amount of minced chicken mixture and form a flat patty about 1 cm thick. Make a shallow depression in the center and place 1 teaspoon of cheese-herb filling in it. Cover the filling with a small amount of minced mixture and seal the edges completely, forming a zrazy.
6. Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, place zrazy in the pan and fry for 4-5 minutes on the first side until golden brown. Flip and fry for 4-5 minutes on the other side until golden brown. The chicken should reach an internal temperature of 74 °C (165 °F).
7. Transfer the zrazy to a serving plate. Serve with fresh vegetables or your choice of side dish.