Ingredients
- 4 chicken breasts
- 1 tbsp oil
- 1 tsp papika
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 250ml chicken stock
- handful of sundried
- tomatoes
- 50ml white wine
- 1 tbsp Dijon mustard
- 4 garlic cloves, crushed
- 1 onion, chopped
- 2 tbsp low-fat soft cream
- cheese or crème fraîche
- handful of fresh basil leaves
- salt and pepper, to taste
Directions
- warm milk and proof yeast. add butter, egg, sugar, salt. Mix then add flour. use flour sparingly, a lighter sticky dough will create a puffier sopapilla.
- Rise one hour.
- Put on lightly floured surface. divide into 6 pieces. Stretch them out so they're a little uneven and somewhat flat. About 4-6 inches square.
- Let rise while the oil heats up. Fry 1-2 minutes per side on 350.
