Anari cheese, the dry one, is a cheese made from mild whey, from goat or sheep’s milk that has been salted and air-dried.
It is a very hard and brittle cheese with a mild salty taste usually grated and used in pasta dishes. In this case it served as a vehicle in the mild crust for the chicken breasts that are roasted in the oven,
Not only the Anari cheese protects the chicken from drying but also gives a deep flavour to the meat.
Chicken Breasts with dry Anari Cheese and Bulgur
Served with Bulgur and roasted vegetables as an every-day comfort food.
Have a look below at the full recipe. Don’t forget, you can always print it.
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Chicken Breasts with dry Anari Cheese and Bulgur
Servings: 3 People
Ingredients
- 2 Chicken Breasts , about 220 grs each
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 50 gr Dry Anari Cheese , grated
- 1 tablespoon Yellow Mustard
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon dry Thyme , ground
- 1 teaspoon Dry Oregano , ground
- ½ teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- An hour before cooking the chicken breasts take them out of the refrigerator.
- Turn on an air circulation on (not grill/broiler) oven to 180 degrees C and set the rack to the middle position.
- In a medium size bowl add all the ingredients, except of course the chicken, and mix. Rub the mixture all over the chicken breasts and place them in a roasting pan. Cook for 30-35 minutes. Check for doneness with an internal thermometer aiming for a temperature of 77 degrees C.
- Slice and serve with Bulgur and roasted vegetables.
