Chicken Breast Pumpkins for Halloween

Ingredients:

• 4 chicken breast fillets (about 1 kg total)
• 3 cups of fresh kefir
• 4 long mozzarella sticks, unbreaded
• Vegetable oil, for deep-frying
• 2 stalks of celery with leaves
• 1 package (400 g) cheese crackers (preferably cheddar flavor, bright orange), about 5 tbsp.
• Ranch sauce, for filing
• Special equipment: deep fat thermometer

Preparation:

1. Make several deep slits across each chicken breast fillet (do not cut all the way through) 2 cm apart. Cut each chicken breast fillet in half lengthwise. In a large bowl, combine the kefir, 2 tablespoons coarse salt, and 1/4 teaspoon black pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Meanwhile, cut each cheese stick in half crosswise to make 8 pieces. Freeze until completely set, about 2 hours.
3. Pour 7-10 cm of vegetable oil into a large kazan or other heavy-bottomed pan. Heat over medium heat until a deep-fry thermometer reads 175°C (350°F). Place a wire rack on the baking sheet.
4. Meanwhile, trim the thin tops of the celery stalks and remove any leaves. Cut eight 2.5 cm pieces from the thin tops (these will be the pumpkin stems) and set aside.
5. Place the cheese crackers and 1 teaspoon of coarse salt in a food processor and process into fine crumbs. Transfer to a large bowl. Remove the chicken pieces one at a time from the marinade, allowing any excess to drip back into the bowl. Transfer to the bowl with the crushed crackers and toss thoroughly to coat.
6. Shake off any excess breading and transfer the chicken breasts cut-side down to a cutting board. Place a piece of cheese on one end of the chicken and roll it up to seal the cheese inside. Secure with a toothpick.
7. Cook two chicken breasts at a time, carefully lowering them into the oil with a slotted spoon. Fry the chicken squash until golden brown and cooked through, and a thermometer inserted into the center registers 160°F (71°C), about 4 minutes. Transfer to the prepared rack to drain. Insert a celery stalk into the center of each squash, poking it into the cheese. Serve the "chicken squash" hot with ranch dressing.