- Almonds - 50 Grams
- Mint fresh - 30 Grams
- Salt - 0.5 teaspoons
- Lemons - 1 piece
- Chicken - 1 piece
- Kabachkov - 100 Grams
- Mustard - 2 Teaspoons
- Parmesan - 100 Grams
1. In cold water we wash mint, then we will dry it. At mint we break off leaves. We put mint leaves into a blender, add pieces of cheese and pre-peeled nuts, grind them. 2. Rinse the marrow, peel it, and rub it on a large grater. Just rinse the lemon, and remove the peel from it with a small grater. All this is well mixed in a bowl. With these ingredients we will fill the chicken. 3. The skin on the breast of the chicken is gently lifted and fill the prepared pocket with a pocket. We fill it pretty tightly. Half a lemon we put inside the chicken, we connect the legs of the chicken. 4. With a thin layer of mustard, grease the chicken and sprinkle a little. Put the chicken in a bag for baking and send it to the oven for about an hour, the temperature is 180-190 degrees. 5. Then we take out the chicken, and we can serve it to the table.
Servings: 6