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Chicken and vegetable boats
40 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 578
  • Fat about 17g
  • Carbohydrates about 65g
  • Protein about 30g
This is needed
This is needed for 4 people
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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And that's how it's done
And that's how it's done
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.