BALSAMIC CHICKEN NUGGETS
400g CHICKEN BREAST FILLETS (=14,11oz)
EXTRA-VIRGIN OLIVE OIL to taste
FLOUR to taste
BALSAMIC VINEGAR PGI to taste
Cut the fillets into small nuggets, making sure to take all the fat (yellow and white parts) away. Coat each nugget with flour.
In a non-stick pan, warm up the oil over medium heat, pour the nuggets and stir to separate them. Then cover with a lid (it keeps the meat softer) and cook at low heat for about 15-20 minutes (it depends from the size of the nuggets, but the smallest the best), stirring once or twice to turn the nuggets and let them brown uniformly.
Once cooked, drizzle with PGI balsamic vinegar (pay attention while doing so as the balsamic vapour might make your eyes burn a bit). Stir and let caramelize for a couple of minutes.
The reason why I suggested PGI balsamic vinegar is that it is not worthy to “waste” the PDO one for this simple dish, but at the same time you need to guarantee a minimum level of quality of the ingredients you use in your recipes. I consider ingredients as being responsible of the success of the recipe for at least a 50%.
Do not use wooden cutting board or spoon when dealing with chicken raw meat, as this can be dangerous.
I learned this balsamic chicken nuggets recipe from my cousin Silvia, as she made it for me one evening I stopped at her house after we went for a “feat” together (she knows what I mean). The appearance doesn’t’ do justice to the taste! Even kids enjoy this simple fast light meal.
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