Ingredients: For 2 servings
2 pcs chicken fillet
6 slices of toast bread
1 cup (250 mL) gruyère cheese from Amfilochia
200 g (7.05 oz) all-purpose flour
200 g (7.05 oz) strained yogurt
1 garlic clove
1 kg (35.27 oz) smoked paprika
1 kg (35.27 oz) thyme
40 g (1.41 oz) olive oil
For the dressing:
200 g (7.05 oz) strained yogurt with 2% fat
120 g (4.23 oz) Evlogia Plum spread with Hazelnut aroma
For the salad:
Wash and dry the chicken. Then cut it into strips and place it in a bowl together with the olive oil, the garlic, the paprika and the thyme. Marinate and keep them in the fridge. Grind the toast bread in the blender and place it in a bowl with the cheese and the hazelnut.
In a separate bowl place the yogurt with the eggs, and homogenize them. Start the dredging process by first putting the chicken strips in the flour, then in the yogurt mixture and last in the cheese mixture. . Place in a pan, in which we have first placed a parchment paper, and bake at a moderate temperature (190° C, 170° C fan-assisted, 375° F, Gas Mark 5) for 20-25 minutes until you see a nice golden color. For the dressing. Put all the ingredients in a blender and homogenize. Presentation. Place the golden chicken sticks on the dish along with the freshly marinated salad with olive oil and salt, accompanied with the cool yogurt dressing and Evlogia Plum spread with Hazelnut aroma.