Chicken and vegetable boats

Chicken and vegetable boats

Total: 2 hr | Active: 40 Min.
Nutritional value / people: 578 kcal
, Fat: 17 g
, Carbohydrate: 65 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350 g rustic flour
1 tsp salt
½ cube yeast (approx. 20 g), crumbled
2 ½ dl lukewarm water


300 g frozen mixed vegetables, defrosted
¾ tsp salt
a little pepper
2 chicken breasts (approx. 300 g), cut into strips approx. 1 cm wide
¼ tsp salt
180 g crème fraîche with herbs
1 bunch parsley, finely chopped
a little rustic flour to dust
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How it's done


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.


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.

Good to know
Serve with: JaMaDu salad mix.

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