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Обсушите бумажными полотенцами. Сложите в большую миску, посолите, посыпьте перцем и полейте растительным маслом."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Несколько раз переверните кусочки цыплёнка, чтобы они покрылись маринадом со всех сторон. Затяните миску пищевой плёнкой и уберите в холодильник минимум на 1 час."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Поставьте на средне-сильный огонь большую сковородку без масла и разогревайте в течение 2–3 минут. Выньте цыплёнка из маринада и разложите на сковородке. Уменьшите нагрев до среднего и жарьте в течение 10 минут до образования румяной корочки. Переворачивать цыплёнка не надо."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Пока зажаривается одна сторона цыплёнка, приготовьте соус. Измельчите чеснок. Отделите от стеблей и измельчите листья кинзы и петрушки. Соедините сливки с чесноком и зеленью, посолите, приправьте перцем и хмели-сунели и перемешайте."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Переверните цыплёнка на другую сторону и продолжайте жарить ещё 5–7 минут. Переложите в жаропрочную форму и влейте сливочный соус. Разогрейте духовку до 190 °C. На средний уровень поместите решётку."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Накройте форму с чкмерули по-грузински крышкой или фольгой и запекайте в духовке в течение 15–20 минут. Выньте форму, переверните кусочки цыплёнка на другую сторону и продолжайте готовить ещё 5–7 минут. Достаньте форму с чкмерули из духовки и оставьте под крышкой на 10 минут. Затем разложите куски цыплёнка по тарелкам и щедро полейте соусом из формы. Подавайте с лепёшками, кукурузной кашей эларджи и зеленью."}]}]}]}]}]}],"path":{"items":[{"text":"www.gastronom.ru"}]},"url":"https://www.gastronom.ru/recipe/49458/chkmeruli-po-gruzinski","headline":"Чкмерули по-грузински, пошаговый рецепт с фото от автора Полежаева Анна-София на 1089 ккал","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.gastronom.ru/recipe/49458/chkmeruli-po-gruzinski","subtitle":{"path":{"items":[{"text":"www.gastronom.ru"}],"favicon":{"index":8,"pageNumber":0,"size":"m"}}}}}},{"pos":1,"query":"Как приготовить шкрули с \u0007[курицей\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"В источнике приведён рецепт "},{"text_weight":"bold","type":"text","text":"штрулей из курицы"},{"type":"text","text":"."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Ингредиенты"},{"type":"text","text":":"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"яйцо куриное — 1 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"вода — 200 мл;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"мука — 450 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"соль — по вкусу;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"лист лавровый — 1 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"смесь свежемолотых перцев — 1 ст. л.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"чеснок — 6 зуб.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"морковь — 1 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"лук репчатый — 2 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"масло подсолнечное — 4 ст. л.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"тушка цыплёнка-бройлера — 1 шт."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Приготовление"},{"type":"text","text":":"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Разделать курицу на порционные куски и обжарить на сковороде с обеих сторон до румяной корочки. Выложить на тарелку и дать немного остыть. Чеснок очистить и натереть, выложить в мисочку и смешать с солью и перцем."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Выложить курицу в сковороду или казан, влить воду, чтобы она покрывала большую часть курицы, и тушить под крышкой до готовности."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Смешать муку, воду, яйцо и половину чайной ложки соли. Перемешать и тщательно вымесить полученное тесто. Завернуть его в плёнку и дать постоять 15 минут."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Почистить овощи. Лук нарезать полукольцами, морковь натереть на тёрке. Обжарить в сковороде с добавлением масла до мягкости. Выложить на тарелку и дать остыть."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Раскатать тесто в большой тонкий пласт. Разложить овощи ровным слоем по всему пласту. Свернуть тесто в тугой рулет и нарезать его на кусочки шириной 3–4 сантиметра."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Выложить штрули сверху на курицу, добавить лавровый лист. Закрыть сковороду крышкой и готовить 15 минут, не открывая — так рулетики будут готовиться на пару. Разложить на порционные тарелки и подать к столу."}]}]}]}]}]}],"path":{"items":[{"text":"xn--80aehljthdlflme1c.xn--p1ai"}]},"url":"https://xn--80aehljthdlflme1c.xn--p1ai/recipe/all/shtruli-iz-kuritsy/","headline":"Штрули из курицы — пошаговый рецепт с фото и описанием процесса приготовления блюда","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://xn--80aehljthdlflme1c.xn--p1ai/recipe/all/shtruli-iz-kuritsy/","subtitle":{"path":{"items":[{"text":"xn--80aehljthdlflme1c.xn--p1ai"}],"favicon":{"index":10,"pageNumber":0,"size":"m"}}}}}},{"pos":2,"query":"Как приготовить руляду \u0007[из\u0007] \u0007[курицы\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Рецепт руляды из курицы:"}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Ингредиенты:"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Куриная грудка — 2 штуки"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Яйца — 5 штук"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Сыр твердый — 200 грамм"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Грецкие орехи — 150 грамм"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Масло растительное — по вкусу"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Соль и перец — по вкусу"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Зелень — по вкусу"}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Приготовление:"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Куриные грудки очищаем от кожи, промываем. Каждую грудку разрезаем на несколько пластов. Каждый слегка отбиваем, солим и перчим по вкусу."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"По очереди взбиваем яйца с солью. Жарим на масле из каждого взбитого яйца блинчик, всего 5 штук."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Укладываем в форму фольгу, смазываем ее маслом. Теперь выкладываем руляду слоями. Сперва курица, затем яичный блинчик, орехи, тертый сыр. Чередуем, пока не закончатся ингредиенты."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Плотно заворачиваем руляду в фольгу. Отправляем форму в духовку на 1 час при температуре 180 градусов."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Готовую руляду остудите и поместите в холодильник на всю ночь. Утром красиво нарежьте и украсьте зеленью."}]}]}]}]}]}],"path":{"items":[{"text":"povar.ru"}]},"url":"https://povar.ru/recipes/rulyada_iz_kuricy-45046.html","headline":"Руляда из курицы - пошаговый рецепт с фото на Повар.ру","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://povar.ru/recipes/rulyada_iz_kuricy-45046.html","subtitle":{"path":{"items":[{"text":"povar.ru"}],"favicon":{"index":12,"pageNumber":0,"size":"m"}}}}}},{"pos":3,"query":"Какой гарнир лучше всего для цыпленка чкмерули?","content":{"type":"suggest_fact","answer":{"answer":"Подавать чкмерули можно \u0007[с гарниром или просто со свежим хлебом, в идеале конечно – с шотиспури или хотя бы с лепешкой\u0007]. В качестве гарнира можно приготовить рис или макароны, пюре – это блюдо может легко стать одним из тех, что вы готовите ежедневно для своей семьи."},"source":{"url":"https://dzen.ru/a/ZJhY79Ptw1fOUoZ8","subtitle":{"path":{"items":[{"text":"dzen.ru"}],"favicon":{"index":14,"pageNumber":0,"size":"m"}}}},"url":"https://dzen.ru/a/ZJhY79Ptw1fOUoZ8"}}],"title":"Hızlı yanıtlar","controlSize":"xm","searchUrlTemplate":"/search/?lr=21206&noreask=1&rq=1&serp-reload-from=related_discovery&text=__METADOC_QUERY__&src=rec_on_metadoc","preload":true,"addCard":false,"hasFooter":true,"a11yTitle":"","footer":{"report":{"featureInfo":{"type":"Метадокумент"},"feature":"Метадокумент","checkBoxLabels":[],"selectParams":{"fieldName":"Выбранный вопрос метадокумента","items":["Как приготовить чкмерули из курицы?","Как приготовить шкрули с курицей?","Как приготовить руляду из курицы?","Какой гарнир лучше всего для цыпленка 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