Chicken and Vegetable Boats


2hr
Preparation/cooking time: ca. 40m + Allow to rise: ca. 60m + Bake: ca. 20m

Servings
For 4 people


Nutritional Information

Contains 578 Kcal, 30g Protein, 65g Carbohydrates, 17g Fat


Ingredients

  • a little peasant flour to dust
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.5 dl lukewarm water
  • 0.25 tsp. salt
  • 2 chicken breasts (approx. 300 g), cut into 1-cm-wide strips
  • 300 g frozen mixed vegetables, defrosted
  • a little pepper
  • 180 g crème fraîche with herbs
  • 1 bunch parsley, finely chopped

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Instructions

  • Mix the flour, salt and yeast in a bowl. Add water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size.
  • Season the vegetable mixture. Season the chicken strips with salt and mix with 3 tbsp of crème fraîche. Mix the remaining crème fraîche with the parsley. Halve the dough and, on a surface lightly dusted with flour, roll out the pieces of dough to an oval approx. 5 mm thick. Place on an oven tray lined with baking paper, dust the edges with a little flour. Spread the parsley & crème fraîche over the pastry bases, right to the floured edge. Distribute the vegetable mix and chicken strips over the top.
  • Bake for approx. 20 mins. in the lower half of an oven preheated to 220°C.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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