Chicken boats with cheese cream

Sheila Zhang
very easy
5 1
75 mins
75 mins


Servings: 6
  • 300 g Chicken breast fillet
  • 7-10 Tbsp salt, pepper
  • 6 Peppercorns
  • 1 Bay leaf
  • 500 g Broccoli
  • 1 small red pepper
  • 1 Garlic clove
  • 150 g Emmental (piece)
  • 100 g Mayonnaise
  • 150 g Whole milk yoghurt
  • 1 TEASPOON dried dill
  • 2 can(s) (250 g/6 pieces each; refrigerated shelf) Croissant dough
  • 1 Egg Yolk
  • baking paper


  1. 1

    Wash the chicken breast, put it in a pot. Pour about 1.2 l water on it, so that the meat is well covered. Add 1 tsp. salt, peppercorns and bay leaf. Bring to the boil covered and simmer over a low heat for about 20 minutes.

  2. 2

    Lift out the meat and let it cool down a little.

  3. 3

    Clean and wash the broccoli and cut it into florets. Cook in boiling salted water for 5-7 minutes. Drain, rinse with cold water and let drain.

  4. 4

    Clean and wash the peppers. Finely dice paprika and chicken breast. Cut broccoli into small pieces. Peel garlic and crush with a fork.

  5. 5

    Grate Emmental. Mix mayonnaise, yoghurt and 100 g cheese. Mix meat, broccoli, paprika and garlic with the cheese cream. Season with dill, salt and pepper.

  6. 6

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Unroll the croissant dough and divide it into 3 rectangles along the perforations. Press the dough slightly together at the sloping perforations to form closed dough plates.

  7. 7

    Press the two short ends together to form little boats. Place the pastry boats on the baking tray.

  8. 8

    Spread the filling on the boats and sprinkle with the rest of the cheese. Whisk the egg yolk and spread it on the edges of the pastry. Bake the chicken boats in a hot oven for about 15 minutes. Serve with green salad.

Nutrition Facts

620 kcal
35 g
38 g
29 g