Cook the chicken breasts with all the ingredients in the pressure cooker and when the pressure picks up let it cook for another 30 minutes. Then turn off the heat and wait for it to cool.

Then remove the cooked breasts, shred and set aside.

Then in another pan, put the oil, wait for it to heat up and put the onion, garlic and sauté until golden, not too much, put the shredded chicken and sauté a little longer.

Then add the tomato, pepper, tomato pulp, black pepper and salt, mixing well.

Let the stuffing dry well to be loose and let it cool.

For the pasta: in a large pan, place the water from the cooking of the chicken, the milk, the chicken tablets, the mashed potato, stir well and bring to a boil.

After it boils, add the wheat flour all at once, stirring until it releases from the bottom of the pan, letting the flour cook fully.

Place the dough on a smooth surface and knead well, cover the dough with plastic wrap or a dish towel so the dough doesn't dry out.

To assemble: Make a ball the size you want, open it with your thumb, place a little curd in the center and finally a little of the chicken stuffing. Close the drumsticks.

For breading: mix the wheat flour with the water, mixing well to dissolve, pass the drumsticks through this mixture and then into the breadcrumbs.

Take the drumsticks to fry in hot oil. Drain on paper towels, then serve hot or cold.