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Chicken breast strips with curry on an escarole cake with Orogel chili pepper
Ingredients
- 600 g Escarole
- 40 g flour
- 10 g Curry
- Extra virgin olive oil
- pepper
- 600 g chicken breast cut into strips
- 50 g Butter
- Orogel frozen chili pepper cubes
- sale
30
4
Medium
Pasta and Risotto
Method
- In a non-stick pan with a drizzle of EVO sauté the escarole and keep it warm.
- Meanwhile in a non-stick pan melt the butter, brown the lightly floured chicken breast strips and season with salt and pepper. Dissolve the curry in milk cream, pour it in the pan and cook until the sauce is dense and smooth.
- Make an escarole cake with a small kitchen mould, make a hollow in the center and fill with curry flavored chicken breast strips.
- Cover with sauce and serve hot.
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