Chicken and Dried Apricot Cake

Ingredients

For the dough:

Flour 200 g

Egg 3

Dry yeast 7 g

Butter 100 g

Cream 10% 100 ml

Parmesan cheese 100 g

For the filling:

Chicken (fillet) 2

Dried apricots 200 g

Onion 1

Butter 1 tbsp

Tarragon

Salt

Pepper





Wash the chicken fillet, dry it, and cut into small pieces. Peel the onion and cut into thin half rings. Wash the dried apricots, cut them in half lengthwise. Wash, dry, and chop the tarragon.

Heat the oil in a saucepan and fry the onion for 6 minutes. Add the chicken pieces and dried apricots, pour in 0.5 cups of water. Cook over medium heat, covered, for 10 minutes. Add chopped tarragon, season with salt and pepper to taste. Stir, remove from heat, and let cool completely.

Sift the flour into a large bowl. Add the yeast and a pinch of salt and stir. Add the eggs and stir. Melt the butter, combine with the cream, and gradually pour it into the flour mixture. Add the grated Parmesan cheese and knead until smooth. Add the cooled chicken breasts to the dough in batches. Stir.

Grease a rectangular muffin tin with butter and line it with parchment paper, allowing the edges to hang over. Pour the prepared mixture into the pan, smooth the surface, and cover with the edges of the parchment paper. Bake in a preheated oven at 180°C for 45 minutes. Remove the cake from the pan and let it cool. Serve warm or cold.

Enjoy!