4 slices of chicken breast without skin
1/3 cup of grated pecorino (or parmesan) cheese
4 boneless, skinless chicken thighs (280g)
4 boneless, skinless chicken drumsticks (350g)
Salt and black pepper to taste
Olive oil for brushing
For the corn cream
3 tablespoons of butter
2 tablespoons of finely chopped onion
2 tablespoons of all-purpose flour
1 cup of cornmeal
Salt to taste
A pinch of nutmeg
2 cups of milk
Paprika for garnish
4 slices of chicken breast without skin
1/3 cup of grated pecorino (or parmesan) cheese
4 boneless, skinless chicken thighs (280g)
4 boneless, skinless chicken drumsticks (350g)
Salt and black pepper to taste
Olive oil for brushing
For the corn cream
3 tablespoons of butter
2 tablespoons of finely chopped onion
2 tablespoons of all-purpose flour
1 cup of cornmeal
Salt to taste
A pinch of nutmeg
2 cups of milk
Paprika for garnish
In a processor, grind the chicken into a pulp
Mix in the cheese
With a meat grinder, finely chop the thighs and drumsticks
Season with salt and black pepper and arrange them on an oiled baking sheet
Cover them with the ground chicken pressing down slightly
Bake in a preheated oven (200°C) for 45 minutes or until the meat is tender and the crust golden
Prepare the cream
In a pan, heat the butter and sauté the onion until translucent
Add the flour and cook, stirring constantly, for one minute
Add the cornmeal, salt, and nutmeg
Combine with milk and cook, stirring vigorously, until thickened (if too thick, add more milk)
Serve the chicken pieces with corn cream, garnished with paprika.
