Olive, Parmesan, and Chicken Breast Cake

Name: Olive, Parmesan, and Chicken Breast Cake
Yield: 12
Ingredients: 2 cups all-purpose flour; 3/4 cup grated Parmesan cheese; 2 tablespoons finely chopped fresh parsley; 1 1/4 cups pitted black olives, finely chopped; 2 cups diced chicken breast; 8 large eggs, beaten; 3/4 cup melted unsalted butter; 1 tablespoon active dry yeast; Salt and black pepper to taste; Accompaniment; English-style bundt cake pan greased with olive oil, 28 x 11 cm

1
2 cups all-purpose flour
2
3/4 cup grated Parmesan cheese
3
2 tablespoons finely chopped fresh parsley
4
1 1/4 cups pitted black olives, finely chopped
5
2 cups diced chicken breast
6
8 large eggs, beaten
7
3/4 cup melted unsalted butter
8
1 tablespoon active dry yeast
9
Salt and black pepper to taste
10
Accompaniment
11
English-style bundt cake pan greased with olive oil, 28 x 11 cm

Ingredients

1
2 cups all-purpose flour
2
3/4 cup grated Parmesan cheese
3
2 tablespoons finely chopped fresh parsley
4
1 1/4 cups pitted black olives, finely chopped
5
2 cups diced chicken breast
6
8 large eggs, beaten
7
3/4 cup melted unsalted butter
8
1 tablespoon active dry yeast
9
Salt and black pepper to taste
10
Accompaniment
11
English-style bundt cake pan greased with olive oil, 28 x 11 cm

Directions

1
1
2
Preheat the oven to 350°F
3
Mix together the flour, Parmesan cheese, parsley, olives, and chicken breast
4
Add the eggs, melted butter, and yeast, mixing well
5
Season with salt and black pepper
6
2
7
Pour the batter into the prepared bundt pan
8
Bake for 40 minutes or until golden brown, inserting a toothpick that comes out clean
9
Remove from the oven and let cool in the pan
10
Serve warm or at room temperature.