Chicken and courgette cake

Ingredients

• 1kg chicken breast
• 2 courgettes
• 100gr speck or bacon stripes (thin)
• 1 egg white
• pitted black olives
• 1 spoon of Pesto sauce
• salt and pepper

Cut the chicken breast in thin strips and then in small dices, put them in a bowl and add the olives.

Add the Pesto, the egg white, salt and pepper and mix well by hands. Prepare the courgettes, thinly cut on the long side. Cover a loaf baking pan alternating a courgette slice and bacon/speck slice. Pour the mix prepared with the chicken in the mold, press a bit and cover with other courgettes and bacon slices.

Cook in the oven at bain marie at 180°C, for 40 minutes.

Let it rest until lukewarn, turn upside-down and serve.

Chicken aspic

Serve 6 people

• 1 chicken breast 
• a thick slice of tongue 5 mm 
• a thick slice of ham – 5 mm 
• 100 gr. of green olives without stones 
• 10 gewurzgurken 
• a cube of jelly 
• a hard-boiled egg 
• salt 

Boil the chicken breast in salted water and let it cool down. Cut all the ingredients in pieces and mix them. Prepare a mould and at the bottom of it, lay the egg cut in slices, the gewurzgurken and olives.Prepare the jelly following the instructions. Put all the ingredients in the mould, pour the jelly and let it cool before putting it in the fridge for a few hours.

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