The chicken is cut in half lengthwise through the chest, hammered out until the meat is thinned, and seasoned with salt and pepper. Prepare the marinade by chesanat beat mechanically and put in a bowl with the cream. Season with some pepper and salt, the chicken is coated on both sides with the cream and allowed to stand for several hours. Bake in a ribbed pan that is preheated. The chicken is placed in the inside of the bottom and pressed with a lid, a small pan itself, on which is placed a burden. After about 15-20 minutes, turning to the other side and continue to bake, again pushes the lid and gravity. tomatoes for the sauce Kemal cut into chunks, boiled and then mashed. Add chopped garlic, dill, parsley and in large pieces crushed chilli. Then seasoned with lemon juice, add salt and a good mix. Suitable side dish is boiled rice with curry. * This is one of the most famous Georgian recipes. To become a successful dish, it is very important to choose a little chicken for cooking in a specific way. In Georgia sold special ribbed cast iron pans with hard cover - the method is interesting because it occurs simultaneously baking and steaming. The original recipe for the sauce Kemal is made with green wild plums (200-250 g).