Chicken nuggets with basil – feta PDO sauce
Feta is a traditional and certified Greek cheese with high nutritional value and rich taste that goes well with almost all food products. It comes from sheep’s milk or a mixture of sheep and up to 30% goat’s milk.
Look for the PDO sign (Protected Designation of Origin) which ensures the quality, uniqueness and authenticity of Feta.
Ingredients
For the sauce
• 1 cup crumbled feta cheese
• 1 tablespoon sliced basil
• 2 cloves garlic, minced
• 2 tablespoons milk
• salt and fresh ground pepper
• 1 pinch of sugar
• 1/4 teaspoon chili powder
For the chicken
• 3 tablespoons olive oil
• 2 yellow onions, sliced
• 1 clove of garlic, minced
• 2 tbsp olive oil
• 4 boneless skinless chicken breasts
• salt and pepper
Instructions
Set up a double boiler by adding 16ml of water to a small pot. Bring water to a rapid boil and lower to medium heat. Combine all the sauce ingredients in a mixing bowl that is larger than the small pot.
Set the bowl over the pot, making certain that the bowl cannot touch the water. Mix and stir until sauce is smooth and creamy; about 3 to 4 minutes. If it’s too thick, add a tablespoon of milk. Taste and adjust accordingly. Remove from heat and serve. Pound chicken breasts to an even thickness; not thin. In a nonstick skillet, heat olive oil over medium-high heat. Add onions and cook for 3 to 4 minutes. Stir in garlic and continue to cook for about 30 seconds. Transfer to a serving plate and set aside. Then, season chicken breasts with salt and pepper.
Place skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add chicken breasts and cook for 7 minutes; flip and continue to cook for 5 – 6 minutes, or until thoroughly cooked and browned on both sides. Remove everything from the skillet and transfer it to a serving plate.
Enjoy your meal!
Instructions
Set up a double boiler by adding 16ml of water to a small pot. Bring water to a rapid boil and lower to medium heat. Combine all the sauce ingredients in a mixing bowl that is larger than the small pot.
Set the bowl over the pot, making certain that the bowl cannot touch the water. Mix and stir until sauce is smooth and creamy; about 3 to 4 minutes. If it’s too thick, add a tablespoon of milk. Taste and adjust accordingly. Remove from heat and serve. Pound chicken breasts to an even thickness; not thin. In a nonstick skillet, heat olive oil over medium-high heat. Add onions and cook for 3 to 4 minutes. Stir in garlic and continue to cook for about 30 seconds. Transfer to a serving plate and set aside. Then, season chicken breasts with salt and pepper.
Place skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add chicken breasts and cook for 7 minutes; flip and continue to cook for 5 – 6 minutes, or until thoroughly cooked and browned on both sides. Remove everything from the skillet and transfer it to a serving plate.
Enjoy your meal!
