Chicken cake with blueberries

Do you remember this chicken crumble that I made for the El Gourmet program?

Well, I was really a point to do this chicken cake they see here, but I decided on the other.

This chicken cake has the advantage that it is not pre -precooked, that is, except the chicken, which is sealed, the rest is done together.

The aggregate of blueberries in this chicken cake can be removed but the truth is that it is delicious and gives the preparation a spectacular color. It also remains Moooy Canchero.

I leave them with the recipe and tell me if they do.

And if you want to see the gourmet program, it's this .

Ingredients

For 2 people

• 1 chicken breast
• 1 onion
• 1/2 Red Mryr
• 1/2 Green Mryr (or 1 red integer)
• 1/2 cup of blueberries
• 1 handful of nuts
• Salt, pepper and olive oil

For crumble

• 1 cup of common flour
• 1 cdita. salt
• 1/2 cup of butter
• 1 CDA. of sugar

Chicken and blueberry cake recipe

That simple

1. First the crumble of the chicken cake: mix the flour, the sugar and the salt. Add the butter in very cold daditos. Undo with your hands until there is a kind of wet sand. Trying not to handle too much so that the heat of the hands does not melt the butter. Back to the refrigerator until using.

2. Chop the breast in dice and saute in a very hot pan, with a little olive oil. It is a quick sauteed, we don't want to cook it, just seal it.

3. Mix on the source on the onion in sheets, the bulls cut into large pieces, the blueberries and the nuts. Add a splash of olive oil and remove.

4. Place a layer of vegetables at the fountain or casserole (they put on like this, raw) and one chicken. Cover with the crumble that was in the refrigerator.

5. Bake 5 minutes over high heat and then in a moderate oven, until the crumble is golden and crispy.

Chicken and blueberry cake

Thus, Violeton