Biscottificio La Campagnola

A refined recipe by Michela Altieri: Marinated orange chicken salad with fennel, radicchio, raisins, and Greek yogurt sauce.

To make this recipe, you can use either Tozzetti or Biscuits.

Ingredients for 4 people:

• Whole chicken breast 1
• Orange 1
• Fennel 1
• Radicchio 1
• Raisins 30 g
• Greek yogurt 25 g
• Shallots 2
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste

PROCEDURE:

Marinate the whole chicken breast with salt, pepper, extra virgin olive oil, orange zest, and juice for a quarter of an hour. Place the chicken breast in a baking dish with the shallots cut into wedges and the remainder of the squeezed orange (it will add more flavor) and cover with aluminum foil. Bake at 200°C for 10 minutes, remove the foil and continue cooking at 180°C for another 10 minutes. Let it cool. Once cooled, slice the chicken breast and set aside. Blend the chicken's cooking juices to obtain a smooth sauce, then add a spoonful of Greek yogurt to create a faux orange mayonnaise. Wash the fennel, reserving the tops, and julienne it. Wash and chop the radicchio. Soak the Tozzetti for a few seconds in room temperature water and mix them in a bowl with the chicken, fennel, and radicchio. Add the raisins and garnish with the faux mayonnaise and fennel tops. Enjoy your meal!