Chicken and vegetable boats


Total time: 2hr
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

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


Ingredients

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

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Instructions

  • Dough

    Mix the flour, salt and yeast in a bowl. Add water, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • Topping

    Season the mixed vegetables. Season the chicken strips with salt and mix with 3 tbsp of crème fraîche. Mix the remaining crème fraîche with the parsley. Divide the dough in half. On a lightly floured surface, roll out the dough into ovals approx. 5 mm thick. Place on a baking tray lined with baking paper, dust the edges with a little flour. Spread the parsley & crème fraîche mixture over the pastry bases, right up to the floured edge. Top with the mixed vegetables and chicken strips. Bake for approx. 20 mins. in the lower half of an oven preheated to 220°C.
  • Serve with:

    JaMaDu salad mix.

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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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