How to make
Divide the chicken meat in 2 - if using legs cut it into upper and lower, if using butterfly fillet cut it in 2.
Season the chicken pieces with salt and black pepper. Put flour in a plate and roll each piece in it well. Shake off the excess flour, pour the oil in a deep pan and place the pieces in it, with the skin facing the oil initially.
Fry the meat until golden on all sides, take them out and put them in an oven dish with baking paper. Turn the oven up to 360°F (180 °C) and put the oven dish in it, bake the meat for 30 min.
Clean the onions and garlic. Pour out some of the oil in which you fried the chicken - leave about 2 tbsp of it in the pan, heat it up again and put in the onions and garlic. Fry until golden, add the pesto, stir and add paprika. Stir again, you're going to get a thick mixture.
Pour in the confectionery cream and keep stirring. You have to get a thick sauce, cook for a few min. until thickened and pour in the milk. Stir and leave the sauce to bubble for a few min. Take the meat out and put it in the pan with the sauce.
Dip the pieces of meat in it, stir slightly and leave it for 5 min. as is. Finally, sprinkle with grated ripe mozzarella between the meat, you can also sprinkle lightly on top. You can use cheese instead if you don't have mozzarella. The mozzarella will thicken the sauce right away, remove from the stove.
Optionally, sprinkle with fresh parsley and a chopped chili pepper for decoration.
