Mediterranean Soda Bread
7,3 / 10
- 2 skinless Chicken breasts (cubed)
- 2 Tbsps olive oil
- 2 large eggs
- ½ cup sunflower oil
- ¾ cup Greek yogurt
- 1 cup Parmesan (finely grated)
- 0.333 cup sun-dried tomatoes (in oil, drained)
- ½ cup black Olives (pitted and chopped)
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- ½ tsp salt
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a long, thin loaf tin with greaseproof paper.
Fry the chicken breast pieces in olive oil for 5 minutes or until cooked through. Leave to cool.
Beat the eggs in a jug with the sunflower oil, yoghurt and cheese until well mixed. Mix the chicken, tomatoes, olives, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
Scrape the mixture into the tin, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick - if it comes out clean, the cake is done.
Transfer the loaf to a wire rack and leave to cool completely before slicing.