Chicken fillet with raisins fried xinohontros, cretan graviera cheese in sweet & sour sauce, served on pita breads


  • 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


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.


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