Preheat the oven to 180 °C (fan oven 160 °C).
Cut the chicken into small pieces. Heat the olive oil in a frying pan and brown the chicken on all sides for about 5 minutes. Remove from the heat.
Put the chicken pieces in a bowl.
Thinly slice the prunes and dried tomatoes. Add the prunes, cress, dried tomatoes, salt, pepper and savoury to the chicken.
In a bowl, mix the flour and baking powder. Add the eggs and beat well.
Gradually stir in the sunflower oil and warm milk, then add the grated Gruyère.
Then stir in the chicken, herbs, prune and tomato mixture.
Put the mixture in a lightly greased mould and cook in the oven for 40-45 minutes.
Goes well with an aperitif or a nice salad.
Enjoy your meal!
Recipe: Carole Schiltz