Chicken fillets stuffed with Catupiry

Stage 1

1. 1 Season the fillets with the crushed garlic, salt, black pepper, onion and wine. Let rest for 2 hours.

Stage 2

1. 2 Remove the fillets from the seasonings, pat dry and place slices of Catupiry cheese on them. Close the fillets with toothpicks so the cheese doesn't leak out when frying.
2. 3 Dip in breadcrumbs. Press firmly with your hands so the coating sticks to the meat.
3. 4 Fry, one at a time, in plenty of hot oil (frying should be done slowly so the chicken cooks through).
4. 5 Serve with Greek-style rice or rice with apples.