Chicken Filling with Catupiry

Make the filling: boil the chicken breast in a pot with water and salt

Remove, drain, and let cool

Shred the whole breast and season with onion, parsley, salt, and black pepper. Reserve

Dough: bring 3 cups of water to a boil, add 2 packets of chicken broth and 1/2 cup of oil

Once boiling, add wheat flour gradually, stirring vigorously, and cook without stopping until the mixture clears from the bottom of the pot

Transfer the dough to a flat surface and knead with a rolling pin until smooth

Take one piece of dough at a time, open it by hand, forming a cavity

Place 1 tablespoon of Catupiry (for large fritters, use 2 tablespoons) and filling

Close and shape the fritter

Coat the fritters in bread crumbs and fry in hot oil until evenly golden brown

Remove from heat, drain, and serve immediately.