Piadine with Chicken Breast and Corn

Here is a simple and delicious recipe for Piadine with chicken breast and corn, with an Italian touch.

Ingredients

• 4 piadine (you can buy them ready-made or make them yourself)
• 2 chicken breasts
• 200 g canned corn, drained
• 100 g mixed salad (lettuce, arugula, etc.)
• Salt and pepper to taste
• Extra virgin olive oil
• 1 clove of garlic
• Lemon juice (optional)
• Dried oregano (optional)

For the sauce (optional):

• 200 g Greek yogurt
• 1 bunch of fresh mint
• Salt and pepper to taste

Preparation

1. Start with the preparation of the chicken. Cut the chicken breasts into thin strips and marinate with a little oil, salt, pepper, a touch of lemon juice and dried oregano. Let rest for about 15-20 minutes.

2. Heat a pan over medium-high heat and cook the chicken strips until golden brown and cooked through, about 5-7 minutes per side. At the end of cooking, add the crushed garlic clove to flavor the oil.

3. For the sauce, mix the Greek yogurt with finely chopped mint, salt and pepper. Adjust the intensity of the flavors to your taste.

4. Heat the piadine in a large pan for a few minutes per side, until they become slightly crispy and warm.

5. To assemble the piadina, spread some yogurt sauce on the base of the piadina, add a bed of mixed salad, then distribute the drained corn and the cooked and hot chicken strips.

6. If desired, you can add an extra touch of yogurt sauce on top of the chicken. Close the piadina by folding the edges or rolling it up.

Trivia

Piadina is a traditional street food from Emilia-Romagna, and it lends itself as a base for numerous fillings. The one I have proposed is a fresh and light filling, suitable for a summer lunch or an outdoor picnic.

If you wish to pair a wine, you could opt for a light and fresh white, such as a Trebbiano or a Verdicchio, which pairs well with the delicacy of the chicken and the freshness of the mint.