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Mix eggs, baking powder, sugar, salt; Add melted butter, milk and Flour and mix until smooth.
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This is when using raw chicken breast; Wash and cut chicken breast half into cubes, preheat oil in the skillet on the stove. Add chicken and cook until it's not pink anymore.
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Add chopped scallions, finely minced garlic and sun-dried tomatoes (this is a good time to add more ingredients if you desire). Season it with just a little bit of sea salt and pepper to taste; sprinkle about 1/4 tsp. of dried basil on top.
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Cube the Baguette, stir to soak all the oil and then pour chicken stock. As soon as it boils, pours the basic batter on top of it, pushes all the bread cubes down so it can be soaked in batter and transfer to the preheated oven (375F/190C).
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Cover it with Alum. foil for the first 15 minutes, take it off and bake 15-20 more minutes or until golden brown and done. If it looks pale but it's done you can turn on the broiler for less then a minute and let it get a bit golden on top.
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Take it out of the oven and place that Alum back on the dish until ready to be served.
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You can serve it with salad on the side.