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Slice the chicken breast into 1 cm thick slices and just seal in a hot pan with a splash of oil, then remove.
Finely chop the red capsicum and white onion and fry in the chicken pan until soft then remove.
Mix together the eggs, cream, grated cheeses, and ricotta.
Line a flan tin with the pastry and trim to fit, then line the base with the sealed chicken, pour over the onions and capsicum then top with the egg and cheese mixture.
Bake at 180 degrees for approx 40 minutes.
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