Ingredients
For the dough
2 1/2 All-purpose flour
1 teaspoon yeast
1 teaspoon salt
1 tablespoon sugar
1 teaspoon cardamom
1/2 teaspoon crushed pepper
2 garlic cloves, minced
1 tablespoon parsley, chopped
1 1/4 cup warm water
For the filling
2 tablespoons olive oil
1 onion, Julian
2 garlic cloves, sliced
salt & pepper
1/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 tablespoon parsley, chopped
5 chicken breasts (Boneless & Skinless)
2 cups bechamel sauce
2 egg yolks
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon chili powder (optional )
For garnish
Pumpkin or carrots (cubes)
Parsley, chopped
2 1/2 All-purpose flour
1 teaspoon yeast
1 teaspoon salt
1 tablespoon sugar
1 teaspoon cardamom
1/2 teaspoon crushed pepper
2 garlic cloves, minced
1 tablespoon parsley, chopped
1 1/4 cup warm water
For the filling
2 tablespoons olive oil
1 onion, Julian
2 garlic cloves, sliced
salt & pepper
1/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 tablespoon parsley, chopped
5 chicken breasts (Boneless & Skinless)
2 cups bechamel sauce
2 egg yolks
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon chili powder (optional )
For garnish
Pumpkin or carrots (cubes)
Parsley, chopped
Method
- Combine flour, yeast, salt, sugar, cardamom then add garlic and parsley in an electric mixer.
- Add water gradually to mixture, knead for about 10 minutes or until soft dough achieved.
- Cover dough and let it rise in a warm place for about 45 minutes.
- Heat olive oil in a saute pan over a medium heat, add onion, garlic and stir till translucent, remove from heat.
- Season with salt and pepper, add cheeses, parsley and mix well.
- Cut chicken breasts by using a tip of a sharp knife (butterfly shape) and fill with the prepared mixture.
- Preheat oven on 180 degree Celsius.
- Place the dough in a round oven dish, make sure it covers the bottom and sides (Like a tart).
- Mix bechamel sauce with egg yolk and mozzarella cheese
- Pour bechamel sauce over the dough
- Arrange filled chicken breasts over the bechamel sauce (fan shape)
- Brush chicken breasts with olive oil, sprinkle salt, pepper, paprika and chili powder on top.
- Distribute pumpkin/carrots between chicken breasts
- Place prepared oven dish on top oven tray and bake for about 45 minutes or until golden brown.
- Garnish with chopped parsley.
- Filled chicken breasts can be kept in fridge for a day before cooking, make sure it is wrapped in plastic cling film.
- Add water gradually to mixture, knead for about 10 minutes or until soft dough achieved.
- Cover dough and let it rise in a warm place for about 45 minutes.
- Heat olive oil in a saute pan over a medium heat, add onion, garlic and stir till translucent, remove from heat.
- Season with salt and pepper, add cheeses, parsley and mix well.
- Cut chicken breasts by using a tip of a sharp knife (butterfly shape) and fill with the prepared mixture.
- Preheat oven on 180 degree Celsius.
- Place the dough in a round oven dish, make sure it covers the bottom and sides (Like a tart).
- Mix bechamel sauce with egg yolk and mozzarella cheese
- Pour bechamel sauce over the dough
- Arrange filled chicken breasts over the bechamel sauce (fan shape)
- Brush chicken breasts with olive oil, sprinkle salt, pepper, paprika and chili powder on top.
- Distribute pumpkin/carrots between chicken breasts
- Place prepared oven dish on top oven tray and bake for about 45 minutes or until golden brown.
- Garnish with chopped parsley.
- Filled chicken breasts can be kept in fridge for a day before cooking, make sure it is wrapped in plastic cling film.
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