Czech meat

1. Chicken fillet (in this case you will need 4 pieces) thoroughly rinse, dry with a paper towel. Cut the bones, if any, remove all the fat from the fillet pieces. In the upper part of each piece of meat with a wide kitchen knife, make an internal incision, but not to the end - according to the type of pocket.

2. Cut the feta cheese into small pieces. Rinse and dry the mint greens, spread out on a paper towel. Expand the pocket made inside the portion piece of fillet, and put in 2-3 pieces of feta and 5-6 leaves of washed mint. Mix them together with a toothpick. In the same way, stuff all the remaining pieces of chicken fillet.

3. Put all the stuffed fillet pieces in a bowl and pour olive oil and lemon juice over them. Finely chop the remaining mint greens and sprinkle it over the chicken fillet. Season the meat with salt and black pepper to taste.

4. Leave the fillets to marinate in a bowl for 20 minutes. Then turn the pieces of meat to the other side and let them marinate for another 10-15 minutes.

5. Turn on the oven at 150-160 degrees.

6. Pour the remaining marinade with olive oil into the pan. Heat the pan and spread the stuffed chicken fillet one or two pieces (depending on the size of the pan). On medium heat, fry each piece of fillet for 2 minutes on each side until an appetizing brown crust forms.

7. Put the fried meat on a baking sheet or in a baking dish and put it in a preheated oven for 4-5 minutes. During this time, the Czech meat will be ready.

Serve the stuffed meat in Czech style hot, garnishing it with green mint leaves and slices of fresh cucumber.

Bon appetit!