Croque with Chicken Breast and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 baguette (s) (stone oven baguette)
- 1 chicken breast
- some oak leaf salad
- 1 shallot (s)
- 0.5 ½ tomato (s)
- 175 g feta cheese
- 1 egg (s)
- 4 tablespoon garlic sauce
- some oil
- 1 pinch (s) salt
- some ground pepper
- 1 pinch (s) chilli flakes
- some thyme
- extra oregano
- some basil
- some paprika, hot as rose
Print Recipe
Pin Recipe Instructions
- Hard boil the egg. Fry the chicken breast in a pan with a little oil and season with salt and pepper.
- Divide the baguette in the middle to make a top and a bottom half. Wash and dry the lettuce. Cut the shallot into fine rings. Cut half of the tomato, the hard-boiled egg and the feta into slices.
- Brush the lower half of the baguette with part of the garlic sauce. After frying the chicken breast, cut it into slices and spread it on the underside of the baguette. Spread the feta cheese on the still hot meat and sprinkle with the spices as desired. Spread the tomato, shallot and egg evenly over the feta cheese and pour the rest of the garlic sauce on top. Place the oak leaf lettuce and the top half of the baguette on top.
- Divide the baguette into the desired number and serve.
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