INGREDIENTS
- Chicken breast fillet 320gr
- Raisins* 60gr
- White Balsamic vinegar 50ml
- Wine vinegar 50ml
- Honey* 50gr
- Cretan Graviera cheese* 120gr
- Mini pita breads 6-8 pieces
- Xinohontros* (Sour frumenty) 200gr
- Onion 60gr
- Garlic 1 clove
- Tomatoes 100gr
- 1 Egg
- Olive oil 300ml
- Vegetable broth 0.80-1lt
- Parsley
- Salt
- Pepper
- Coriander seeds
- Aniseed
PREPARATION
Salt and pepper the chicken and tie into a roll. SautΓ© chicken until golden brown and then roast. Use the same pan to sautΓ© the coriander seeds and the aniseed, add the balsamic and wine vinegar, the honey and raisins and let it all blend well, until the sauce is ready. SautΓ© the onion, garlic and the diced tomato in a pan.
Add the chicken broth and bring to boil. Add the xinohontros and cook on low heat. If necessary, add water until the xinohontros is a soft and thick mixture. When ready, season to taste and let it cool.
Add the egg and mix thoroughly until it has blended well. Evenly spread a layer (as thick as a pita bread) of xinohontros on a baking sheet. With a round cookie cutter, cut out in a diameter a little smaller than that of a pita bread and then fry in olive oil. In the meantime, bake (or grill) the pita breads, until golden brown.
TO SERVE
Serve in layers A tablespoon of sauce, one mini pita bread, fried xinohontros and a few thin slices of chicken. Add another tablespoon of the sauce, sprinkle with graviera cheese flakes or cubes and decorate with half or a whole pita bread.
* Cretan Product
