Sendvic od pilecih prsa sa mocarelom (Chicken breast sandwich with mozzarella)

Sastojci: za marinadu: 2 komada pilecih prsa, 250ml maslinovog ulja, 2 cena belog luka, 1 kasicica ruzmarina, 2 kasike jabukovog sirceta, 1/2 kasicice soli, za pohovanje: 400g prezli, 4 kasike parmezana, 1/4 kasicice soli, za premaz: 100g krem sira, 1 kasika svezeg rumarina ili 1 kasicica suvog 1 kasika svezeg bosiljka ili 1 kasicica suvog, 1 kasika svezeg persuna ili 1 kasicica suvog, 1 kasika svezeg vlasca ili 1 kasicica suvog, 4 kasike kecapa, i jos: 1 veci duguljasti somun ili dve lepinje, 4 tanje kriske mocarele.

Priprema:

1) Za marinadu: beli luk oljustiti i sitno iseckati. Ruzmarin sitno iseckati. Pomesati maslinovo ulje sa belim lukom, ruzmarinom, sircetom i solju. U plasticnu kutiju staviti pileca prsa i sipati mesavinu ulja i zacina. Ostaviti u frizideru preko noci.

2) Za pohovanje: pomesati prezle sa parmezanom i solju. Promesati.

3) Za premaz: ako koristite sveze zacine sitno ih iseckajte. Pomesati krem sir sa zacinima. Promesati. Podeliti na dva dela. Jedan deo ostaviti beo, u drugi dodati kecap. Promesati.

4) U tiganj sipati maslinovo ulje i pustiti da se ugreje, a zatim smanjiti na srednju temperaturu (4). Izvaditi piletinu iz marinade, pa uvaljati u mesavinu prezli, sa obe strane. Prziti dok spolja ne postane hrskava a unutra peceno. Zatim izvaditi i staviti na salvete ili ubruse da upije visak masnoce. Kad se prohladi iscepati na komadice. Podeliti na dva dela.

5) Somun preseci na pola po duzini, pa jos na pola po sredini. Lepinje iseci na pola po sredini. Donji deo somuna ili lepinje premazati crvenim krem sirom, a gornji belim krem sirom (ili obrnuto). Na donji deo somuna ili lepinje dodati jednu krisku mocarele, pa pileca prsa, prekriti sa drugom kriskom mocarele i gornjim delom somuna ili lepinje.

Ingredients: for the marinade: 2 pieces of chicken breasts, 250ml of olive oil, 2 garlic cloves, 1 teaspoon of rosemary, 2 teaspoons of apple cider vinegar, 1/2 teaspoon of salt, for frying: 400g breadcrumbs, 4 teaspoons of parmesan, 1/4 teaspoon of salt, for coating: 100g cream cheese, 1 teaspoon fresh rosemary or 1 teaspoon dried, 1 teaspoon fresh basil or 1 teaspoon dried, 1 teaspoon fresh parsley or 1 teaspoon dried, 1 teaspoon fresh chives or 1 teaspoon dried, 4 teaspoons ketchup, and more: 1 larger oblong flatbread or two buns, 4 thin slices of mozzarella.

Preparation:

1) For the marinade: peel the garlic and chop finely. Finely chop the rosemary. Mix olive oil with garlic, rosemary, vinegar and salt. Put the chicken breasts in a bowl and pour the mixture of oil and spices. Leave in the fridge overnight.

2) For breading: mix breadcrumbs with parmesan and salt. Stir.

3) For coating: if you use fresh spices, finely chop them. Mix cream cheese with spices. Stir. Divide into two parts. Leave one part white, add ketchup to the other. Stir.

4) Pour olive oil into the pan and let it heat up, then reduce to medium temperature (4). Take the chicken out of the marinade, then roll it in the breadcrumb mixture, on both sides. Fry until crispy on the outside and baked on the inside. Then take it out and put it on napkins or paper towels to soak up the excess fat. When cool, tear into pieces. Divide into two parts.

5) Cut the flatbread in half lengthwise, then another half in the middle. Cut the buns in half in the middle. Coat the lower part of the flatbread or bun with red cream cheese, and the upper part with white cream cheese (or vice versa). Add one slice of mozzarella to the lower part of the flatbread or bun, then add chicken breast and cover with another slice of mozzarella and the upper part of the flatbread or bun.