I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs.
I thought about tying the meat with a thread, like a roulade, but I've never done this before, so I don't know what kind of thread to use. Is there a special kind of thread of will my polyester sewing thread be enough?
It took me some time, but I found the name of the dish in English - Chicken Kiev.