250 grams gluten-free flour
130 milliliters warm water
50 grams lard or vegetable shortening
5 grams salt
5 gr di baking powder
1/2 chicken brest
8 cherry tomatoes
salt and pepper
1 clove garlic
In a large mixing bowl mix together flour, water,salt and baking powder. With the fingertips start to mix all the ingredients and then add the lard. Keep to work until lard is melted. Continue to work and then turn the dough out onto the counter and knead until you form a soft and uniform ball.
Divide the dough in 4 parts and put them to rest covered with a cloth for about 1 hour.
Cut the chicken into small pieces and do so also with 2 zucchini.
Cut also the cherry tomatoes in slices.
Preheat the oven 200° C.
Cut the third zucchini in very thin slices, lay down them on kitchen paper.
Lay down them on a baking tray line with parchment paper and brush with olive oil
Bake until the are cook and golde, check them to prevent to burn.
Meanwhile preheat a pan with oil and garlic, add the chicken and cook well. Add the tomatoes and season with salt and pepper.
In anorher pan cook the zucchini cubes and when they are already cooked, add the pomodorini. Season with salt.
Toss vegetable in the meat pan and strir well.
For the piadine, when ready to cook transfer the dough onto a work surface and with a rolling pin, shape each part in a thin circle .
Preheat a iron pan on medium heat and when it is hot cookthe piadina at one side until bubbling and flip over, cookin until bubbling.
Fill the piadina with meat and vegetable wrap and serve with the zucchini chipis.