Chicken breasts in a potato jacket

Cut each breast into plates – I get 3 pieces from each breast, and I divide the largest by area in half, because then it is more convenient to put it in a frying pan. Lightly add salt and pepper, cover with a small bag and beat well from 2 sides. If you notice veins, then they should be cut.
Grease the breasts with soy sauce, stack on top of each other and leave to marinate in a bag for 15 minutes.
Chop parsley and dill together with garlic in a blender. Transfer the resulting mass to a container where the potato mass will be mixed. Add eggs beaten with a fork, flour, mustard, sour cream, salt to taste and, last of all, potatoes grated on a coarse grater. Potatoes quickly give juice, so we mix it with the mass for the fillet crumbling just before the process itself, when the oil in the pan is already starting to heat up! Here 's what the composition should be:
Especially for children, I began to make an option when potatoes are cut on a special vegetable cutter, which allows you to get thin long bars - in the process of frying, they become just like the French fries beloved by all children, which gives special joy to my little ones when eating this dish!
We put the marinated fillet pieces on both sides with the resulting mixture "batter" with potatoes and tightly pressed to the meat, getting old so that the side surfaces of the fillet are also covered with potatoes.
Fry in preheated vegetable oil on both sides, over low heat (so that the chicken inside has time to bake), until ruddy.
You can serve the resulting envelopes with tender chicken inside with any side dish and vegetable salad.
Instead of chicken breast, you can use pork (it will have to be beaten off thinner than chicken) or turkey.