Cut the chicken breasts in half length and slightly beat them off. Heat olive oil and 1 tablespoon of butter in a pan. Cook the chicken for 4–5 minutes on each side until it is browned. Mix the remaining softened butter with chopped rosemary, salt, pepper and chopped dill (optional).
Roll out the dough in a thin layer and cut into eight squares. On each of them, place on roasted breast and lubricate it with a mixture of oil and spices. Fasten the ends of the dough, blind tidy patties.
Put them on a parchment-laid baking sheet, brush with beaten egg and bake at 230 ° C for 18–20 minutes.
