Chicken fillet with ERIKI

Cauliflower gratin with PIPERIKI

February 12, 2019

Chicken fillet with Eriki ARAKYNTHOS

and sun-dried tomatoes

Ingredients

200 gr eriki ARAKYNTHOS
200 ml cream
2 chicken breast fillets
10 sun-dried tomatoes
6 sprigs of fresh oregano, fresh thyme
10 half slices of lemon
1 tbsp fresh butter
1 tbsp virgin olive oil
1 carrot, a little broccoli, a little cauliflower
Salt - Pepper
Extra thyme for serving

Cooking time: 10΄ | Servings: 2

Instructions

Slice halfway through the fillets in one side, without cutting them, so that their surface enlarges and allows us to fill them.

Spread the sun-dried tomatoes in their centre, herbs on top and finally the lemon slices. Fold the fillets, closing this way stuffing in the centre, tie with string and season.

In a frying pan, put the butter with the olive oil. Once cooked, add the stuffed fillets and seal for 2 minutes each side thereof. Continue cooking for 7'- 8' on each side and add the chopped vegetables to the pan. Saute for 5' and add the cream and 200 gr eriki ARAKYNTHOS. Lower the heat and simmer for 5' more.

Serve after sprinkling with a little fresh thyme and freshly ground pepper and enjoy accompanied by white wine.

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