Chicken Rolls with Feta

Crumble the feta or brined white cheese with your hands.

Add finely chopped dill, season with pepper, and mix to combine.

Slice each chicken breast fillet lengthwise into two thin pieces.

Pound each piece with a meat mallet. If possible, use the flat side of the mallet (without the tenderizing teeth) — this flattens the fillet more evenly and prevents it from tearing. Season both sides with salt and pepper.

Place approximately one-quarter of the filling on each piece, leaving a small border around the edges.

Carefully roll each piece up into a neat roll.

Add 2 tbsp of water to the egg and beat well. Pour breadcrumbs into a separate shallow dish. Dip each roll first into the egg mixture.

Then coat in breadcrumbs. Repeat by dipping in the egg and breadcrumbs one more time.

Heat a generous amount of vegetable oil in a skillet (enough to come at least a quarter of the way up the rolls). Add the rolls and cook over medium heat for about 4–5 minutes.

Flip and cook for another 4–5 minutes.

Make the sauce by combining equal parts sour cream and plain yogurt. I served these chicken rolls with mashed potatoes, but they're also great with rice, buckwheat, and so on.