Chicken Flatbreads
2 servings
35 minutes
Chicken flatbreads are a tender and aromatic dish of European cuisine that perfectly combines juicy chicken meat with mushrooms, leeks, and light spicy notes of basil and garlic. Their texture is airy, and the flavor is rich and intense thanks to coconut milk. They are a great choice for a light dinner or an unusual snack. Historically, such flatbreads may have emerged as a convenient solution for preserving meat and giving it new flavor nuances. They work well as a standalone dish or as part of a complex lunch, served with salad or sauces. Their delicate structure makes them a favorite choice for those who appreciate refined taste, while the balanced combination of ingredients turns them into a culinary masterpiece.
1
Slice the leek into half rings and the mushrooms into pieces.
- Leek: 1 piece
- Fresh champignons: 3 pieces
2
Heat 2 tablespoons of olive oil in a pan and add mushrooms and leeks. Sauté the leeks until slightly brown, then let cool.
- Olive oil: 2 tablespoons
- Fresh champignons: 3 pieces
- Leek: 1 piece
3
Cut the chicken breasts into pieces and place them in a food processor. Crack the eggs and use only the egg whites. Add coconut milk and finely chopped garlic. Take 4 leaves of fresh basil.
- Chicken breast: 360 g
- Chicken egg: 2 pieces
- Coconut milk: 2 tablespoons
- Garlic: 4 cloves
- Basil: to taste
4
Whip all the ingredients until the meat is minced.
5
Take the onion and mushrooms and add them to the mixture. Mix them with the puree without chopping the leeks and mushrooms. Don't forget to add salt and pepper to taste.
- Leek: 1 piece
- Fresh champignons: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Make the flatbreads and place them on a baking sheet, leaving a small space between them. Put the baking sheet in the preheated oven and bake the flatbreads at 175 °C until done.