Bocconcini di pollo al basilico

There won't be the so fresh and aromatic basil anymore...(yes, summer is over) so enjoy this easy and fragrant recipe.

 

360 gr chicken breast chunks (serving 2 people)

5,6 Tablespoons Greek yogurt

fresh basil

white wine

salt

10 gr butter

oil

 

Boil some water (1/2 glass) with some fresh basil leaves and cool down.

 

Whisk together the basil infusion, the Greek yogurt, 2 Tbs oil and salt in a bowl and add the chicken chunks (they must be completely coated by the yogurt marinade). Cover and refrigerate for 3/4 hours.

 

Remove the chunks from the marinade, wiping off any excess. Set a skillet over medium heat and when hot then add the chunks. Sprinkle some white wine and finish the cook with some fresh chopped basil and 10 gr butter.

 

 

Bocconcini di pollo aranciati

Yellow and orange, sunny colors to start the week positevly!

I do not like the red meat too much so I always try to combine new ingredients to cook turkey and chicken.

These chicken chunks are prepared with the last oranges of the season ...summer is coming!

300 gr chicken breast chunks (serving 2 people)

2 oranges (both the juice and the zest)

35 gr butter

Taggiasca olives (they are sweet fruity and mild)

salt

Flour the chunks and shake off  the excess. Set a skillet over medium heat with the butter; once melted, add the chunks with the juice of fresh oranges and salt.

Turn the heat off when the chunks are golden-brown (about 12/15 min) and garnish with orange zest and some smashed Taggisca olives.