Baker's chicken and potato tart

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 400 g chicken breast
• 2 2 bayleaves
• 3 2 sprigs thyme
• 4 400 g cooked potatoes
• 5 parsley
• 6 200 g cream cheese
• 7 200 g cream
• 8 500 g bread dough
• 9 50 g grated cheese
• 10 salt
• 11 pepper
• Total weight: 1,752 grams

Times:

Preparation	Cooking	Start to finish
33 min.	50 min.	1 hour 23 min.

Step by step recipe

1	Lay a chicken breast on a piece of plastic film, salt and pepper both sides, and put a bayleaf and spring of thyme on top.
2	Roll up the chicken in the film like a boiled sweet and tie the ends firmly with string. Wrap all the chicken breasts like this.
3	Lower the chicken parcels into a pan of simmering water and leave to poach for about 20 minutes.
4	Drain and leave to cool, then remove and discard the film wrapping. Slice the chicken thinly.
5	Preheat the oven to 430°F (220°C). Slice 400 g cooked potatoes. Set aside.
6	Chop the parsley.
7	Mix in a bowl: 200 g cream cheese, 200 g cream and the parsley, then season with salt and pepper.
8	Roll out 500 g bread dough into a large rectangle on a sheet of cooking parchment.
9	Spread the herb topping mixture over the dough, leaving a thin border around the edge.
10	Arrange the potato slices over...
11	...then the chicken on top.
12	Finish with a sprinkling of grated cheese and put in the oven...
13	...to bake for about 30 minutes.

Remarks

This recipe can be varied in lots of ways, with different toppings as the mood takes you.

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