John Myers
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Chicken in Focaccia
The perfect chicken in focaccia recipe with a picture and simple step-by-step instructions.
garlic sauce
- 200 g Sour cream
- 200 g Sour cream
- 2 Garlic cloves
- 1 tsp Lemon zest
- Salt
Focaccia filling
- 400 g Chicken breast
- 1 Red Onion
- 2 Garlic cloves, finely grated
- 1 tsp Fennel seeds
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- Salt
- Black pepper from the mill
- 3 tbsp Olive oil
- 1 Tomato, sliced
- 4 Jalapenos, pickled – cut into rings
- 4 Pickled cucumbers, sliced
- 2 Spring onions, cut into thin rings
Otherwise
- 2 Tomato-Rosemary-Facacce – see my KB: http://www./rezept/493953/Timmern-Rosmarin-Focaccia.html
Garlic sauce
- Put the sour cream and sour cream in a bowl, grate the garlic and add the lime zest, stir until smooth and season with salt, cover and leave to stand in the refrigerator overnight.
filling
- Cut the chicken breast into strips, add the fennel, rosemary and thyme as well as the grated garlic, as well as salt and pepper. Cut the onion into half rings and also add to the chicken, add the olive oil, massage everything in well with your hands and knead, put in a freezer bag and leave to marinate in the fridge overnight.
Completion and assembly
- I baked the focacces fresh and they should still be a little warm. Take the chicken out of the refrigerator at least 1 hour before cooking. Cut the focacce open.
- Let a pan get hot on the stove and fry the chicken in it. It is not necessary to add oil, the meat brings enough.
- Place the focaccia base on a plate and brush with the garlic sauce, then place a few tomato slices on top. Now place the meat on the tomatoes and sprinkle on the meat, the jalapenos, the pickles and the spring onions. Another dollop of sauce on top.
- Place the faocaccia lid diagonally on top and then decorate a little and enjoy.
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