Griddle Tin Cake With Chicken Filet Recipe
Wash the chicken fillets, dab dry and cut into slices. Clean and wash spring onions and cut them diagonally into thick rings.
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Cooking tools:
- Pastry wheel
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Oven
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 600 g Chicken filet
- 1 collar (250 g) Spring onions
- 4 Stem(s) fresh thyme (alternatively 1/2 teaspoonful of separated thyme
- 3 Stem(s) fresh marjoram (alternatively 1/2 teaspoon of separated marjoram
- 12-13 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 can(s) (425 ml) or glass of apricots
- 40 g Walnut kernels
- 250 g Schmand
- 3 Eggs (size M)
- 100 g grated, medieval Gouda cheese
- 200 g Low-fat curd
- 9-10 Tbsp Milk
- 200 g Wholemeal wheat flour
- 200 g Wheat flour Type 405
- 1 package Baking Powder
- 1 TEASPOON Cream or milk
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
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