chicken braid

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the chicken fillets, put them in a pot and add about 1.2 litres of water until the fillets are covered. Add 1 tsp. salt, peppercorns and bay leaf, cover and bring to the boil. Let simmer for about 20 minutes at mild heat. Remove the meat and let it cool down. Use broth for other purposes

2. 2

   Wash and clean the broccoli and cut into florets. Cook in boiling salted water for about 8 minutes. Take out and rinse with cold water. Clean, wash and chop the peppers. Peel garlic and press through a garlic press. Cut the meat into small cubes and broccoli into small pieces. Mix all prepared ingredients with 100 g cheese, dill, mayonnaise and yoghurt. Season to taste with salt and pepper

3. 3

   Remove the dough from the tin and unroll. Separate dough pieces along the perforation into 6 rectangles. Press the rectangles, each of which is perforated again at an angle, together at these points to form continuous sheets of dough. Press together the two short ends of each dough sheet to form little boats. Place these on a baking tray lined with baking paper. Spread the filling in the middle and sprinkle with 50 g cheese. Whisk the egg yolk and brush the edges of the pastry with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Serve with a fresh, green salad

Nutrition Facts

KCAL
560 kcal

CARBS
35 g

FATS
34 g

PROTEINS
29 g