Il Campese chicken breast fillet with crispy rice and spicy sauce
Commitment: easy
Ingredients for 2 people
300g, 1 pack of Il Campese chicken breast fillets
200 ml of fresh pomegranate juice
150 g of saffron risotto
30 g of white almonds
2 dried figs
2 dates
1 clove
cinnamon powder
ginger powder
pomegranate or red wine vinegar
butter
potato starch
mint
sale
baby
Procedure
Cut the dates and figs into small pieces.
Melt a knob of butter in a small saucepan, add the chopped fruit and almonds, pomegranate juice, cloves, and a pinch of cinnamon and ginger. Bring to a boil and deglaze with a tablespoon of vinegar. Dissolve a teaspoon of potato starch in a little water and add it to the mixture. Season with salt and pepper and cook for 3-4 minutes.
Melt a knob of butter in another pan and brown the Il Campese chicken breast slices on both sides; season with salt and pepper and cook for about 8 minutes.
Divide the saffron risotto into two portions, place one portion at a time in a small round pan greased with a knob of butter, and brown on both sides; repeat the process once more, obtaining two discs of rice.
Serve the Il Campese chicken steak with the crispy risotto discs and the spicy sauce.