Protein cake with chicken breast for shredding
Description
The baking is simple and quick. This protein cake is perfect for those who want to normalize their weight and stay full. It might seem impossible, but with my recipe it's easier than ever. Plus, the protein cake with chicken breast is incredibly easy to make: ordinary egg pancakes are fried, and then filled with low-fat cottage cheese and chicken breast, all served as an appetizing cake. Want to try it already? Then go ahead! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the chicken breast in slightly salted water until cooked.
- 2
Step 2
Break the eggs, separating whites from yolks. You'll need only two whole eggs; for the rest, use only the whites.
- 3
Step 3
Slightly salt and thoroughly beat the egg mixture with a hand whisk until smooth.
- 4
Step 4
Divide the egg mixture into approximately 3 parts. Fry each part in a non-stick pan with minimal oil or without any oil at all.
- 5
Step 5
You should end up with three egg pancakes.
- 6
Step 6
Prepare the cake filling. Mix low-fat cottage cheese with kefir and chopped parsley. Stir well until all ingredients are combined.
- 7
Step 7
Cut the boiled chicken breast into small cubes.
- 8
Step 8
Start assembling the cake. Spread the first protein pancake with the cottage cheese mixture.
- 9
Step 9
Place the chicken breast on top.
- 10
Step 10
Cover everything with lettuce leaves.
- 11
Step 11
Place the next protein pancake on top and repeat the procedure.
- 12
Step 12
Decorate the top third pancake as desired. You can use cherry tomatoes, pieces of chicken breast, canned corn, etc.
- 13
Step 13
The high-protein chicken breast cake for cutting is ready. Enjoy your meal!