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Metsovone chicken with KYKNOS

Preparation time: 10 minutes

Cooking time: 25 minutes




For Chicken:
  • 2 chicken fillets
  • Olive oil
  • Salt
  • Freshly ground pepper
  • garlic powder
  • onion powder
  • sweet paprika
for the sauce
  • 1 medium onion
  • 2 garlic cloves
  • olive oil
  • salt
  • freshly ground pepper
  • oregano
  • 1 tbsp sugar
  • 150 ml water
  • 1 tbsp tomato paste 28% KYKNOS
  • 350 g milled tomato KYKNOS
  • 200 g metsovone cheese

Cooking Method

Cut the fillets in half, place them in a bowl and add the olive oil, salt and spices. Let them marinate for at least 10 minutes.

Finely chop the onion and garlic and set aside.

Heat a non-stick pan over medium-high heat. Add the chicken without extra olive oil (since it already has its marinade) and saute it well so that it gets a nice color on both sides. We don't mind if it's fully cooked. Remove to a dish.

In the same pan and without cleaning it, lower the heat a little and add olive oil. Pour in our onion and cook for 2-3'. Then add the garlic and continue cooking for 1'.

Add the 28% KYKNOS Tomato Paste and after sautéing it for 1 minute, extinguish with water.

Add the Tomato Perasti to the KYKNOS Mill, salt, pepper, sugar and fresh oregano, lower the heat and let it cook for another 5-6'.

In the meantime, cut our fillet like tagliatelle. We take a pan and spread our sauce. Add the chicken and place on top of each chicken fillet slices from the metsobone that we have cut to a thickness of about half a centimeter.

Bake in a preheated oven at 180°C for 15'.

Serve with baked baby potatoes or mashed potatoes.