Home » Chicken nuggets with custard of gruyere cheese and oranges

Chicken nuggets with custard of gruyere cheese and oranges

by Ada Parisi
5 min read

A really tasty dish that kids will love it: chicken and potatoes with a delicious cream of Swiss cheese par excellence, the gruyere, combined with citrus aromas of orange zest of Sicily. It's a dish easy to prepare, You can also transform into a finger food for an appetizer if you make small meatballs and elegant. I have a habit of cooking the chicken on the grill before you whip because the result is far better than what you get with the raw chicken. If you don't like cream cheese (the recipe is a variation on the theme of Montersino), try simply with mayonnaise or ketchup or, for a contrast more acidic, with a little green sauce.

Ingredients for 4 people:

  • 250 grams of sliced chicken breast
  • 2 medium potatoes
  • 1 whole egg
  • 50 grams of grated Parmesan cheese
  • a pinch of nutmeg
  • salt and pepper
  • little chopped parsley
  • enough flour for the Breading
  • breadcrumbs as required for the Breading
  • 2 eggs for the Breading
  • peanut oil for frying as required

for the custard of gruyere cheese and oranges

  • 20 grams of butter
  • 20 grams of flour
  • 250 ml whole milk
  • 150 grams of gruyere
  • grated zest of one Orange organic Sicilian Pgi

Boil the potatoes in salted water and, Once cooked, Peel and mash with potato masher. Grilling chicken breasts and, Once cooked, processing them with a mixer. Place in a bowl the chicken Smoothie, the mashed potatoes, the Parmesan, the egg, nutmeg and parsley, season with salt and pepper and mix together until you get a homogeneous mixture, hard and malleable. Form, with hands slightly wet, shape dumplings that you prefer, crushed, round or oval and let them sit for 30 minutes in the refrigerator.

Once cold, dip them: prepare a dish with lightly salted flour, one with the beaten eggs lightly salted and one with the breadcrumbs and pass each Meatball first in flour, then in egg and finally, pressing down firmly, breadcrumbs. Fry the croquettes in hot peanut oil and keep hot.

For cream, prepare a thick bechamel: put the butter in a saucepan, melt, Add flour and mix to form a thick and without lumps, then add the milk, season with salt and cook until the cream thickens. Finally, Add the grated orange zest and the gruyere, diced small, stir over low heat until the cheese has completely melted.

Serve warm with the warm cream cheese croquettes.


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Paola April 4, 2015 - 13:13

HAPPY EASTER!! I am preparing tomorrow's Kibbles for lunch, the cream can do today (or tomorrow morning) and heat it up when serving?

Sicilians creative in the kitchen April 4, 2015 - 14:31

Hello Paola, delicious Easter!!! Sorry for the delay but there are mom and dad and are taken! Then, Yes, You can do it before and heat it slowly (even in the microwave). I embrace you!

Hedwig February 5, 2015 - 21:02

I'm passing your recipes by FB I shared your collage now ovviame I take note of those that do it for me this is Cassidy

Sicilians creative in the kitchen February 6, 2015 - 12:50

Hedwig, If I could give a prize for the most assiduous follower would you. And you know I always strong hug!


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