On the carcass of young chickens, make incisions along the sternum. Turn it upside down and hammer it to a flat shape. After that, the meat will be soft and lay flat on the pan, cook evenly.
Prepare the marinade: wine, dried basil, garlic, dried coriander, black pepper and salt, mix everything.
Lubricate the chickens with the cooked marinade and let it brew in a closed pan for about 1.5 hours.
Put a carcass on a preheated frying pan with oil. Top with a plate and press down with a load. Fry on both sides on low heat for about 15 minutes. The meat should acquire a golden color.