A simple and comforting dinner made from a pancake-style batter loaded with chicken, vegetables, and cheese. Soft on the inside, golden on top, and perfect for the whole family.
Place the chicken breasts in a large pot.
Season with salt.
Add the bay leaf and rosemary.
Cover with water and boil until fully cooked.
Remove from the pot and let it cool.
Crack the eggs into a large bowl.
Add a pinch of salt.
Pour in the milk, using the same glass for measuring.
Add the oil (or melted butter).
Mix in the Greek yogurt.
Add 1 glass of flour and the baking powder.
Mix well until smooth.
Add the remaining 2 glasses of flour.
Mix until you get a smooth, pancake-like batter.
Let the batter rest for 10 minutes.
Use this time to prepare the vegetables.
Chop the bell pepper, olives, and onion.
Drain the corn.
Chop the mozzarella sticks.
Shred the cooked chicken using a mixer or two forks.
Add the vegetables to the batter.
Add the shredded chicken.
Mix gently until evenly combined.
Line a baking tray with baking paper.
Pour the mixture evenly into the tray.
Sprinkle grated cheddar cheese on top.
Add sliced tomatoes.
Preheat the oven to 180°C (350°F).
Bake until golden brown on top and fully set.
