Chicken & Mushroom Snack Cake with Pineapple

Juicy chicken fillet cake with mushrooms and pineapples. This chicken cake is a real lifesaver. Itʼs quite easy and quick to do. Instead of chicken, you can take any meat — turkey, pork, beef.
cook time: 2h
Zoe Kendrick
Chicken & Mushroom Snack Cake with Pineapple

Nutrition Facts (per serving)

163
Calories
10g
Fat
2g
Carbs
16g
Protein

Ingredients (10 portions)

Basic:

Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Hard cheese 150 g
Champignon 200 g
Mayonnaise (optional) 100 g
Chicken fillet 900 g
Pineapples (canned) 250 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. Remove the pineapples from the syrup, dry and cut into pieces.

Step 2

Step 2
Cut the champignons into slices.

Step 3

Step 3
Fry the mushrooms in olive oil until golden brown.

Step 4

Step 4
Cut the chicken fillet lengthwise into slices.

Step 5

Step 5
Lightly beat the meat, being careful not to damage its integrity so that the juice does not flow out too much.

Step 6

Step 6
Salt and pepper.

Step 7

Step 7
Grate the cheese on a coarse grater.

Step 8

Step 8
Place part of the chicken fillet in one layer on the bottom of a rectangular silicone baking dish so that the bottom is completely covered. I laid it out overlapping so that the meat covered both the bottom and sides of the pan.

Step 9

Step 9
Distribute some of the pineapple and mushrooms evenly on top.

Step 10

Step 10
Sprinkle with grated cheese and pour over mayonnaise.

Step 11

Step 11
Grease the filling with mayonnaise. In general, I am not a supporter of baking mayonnaise in any form, but here it seemed reasonable. But even without mayonnaise the dish will turn out quite juicy.

Step 12

Step 12
Repeat layers 2 more times. The last layer should be chicken fillet.

Step 13

Step 13
Place the mold in an oven preheated to 190°C for 40-50 minutes. Remove the finished cake from the mold and cut into pieces.

Additional rubrics

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