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. Sauté chicken until golden brown and then roast. Use the same pan to sauté 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. Sauté 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
