martedì 6 maggio 2014

Chicken and courgette cake


  • 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.

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