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عربChicken breast mushroom snack cake
10 servings2 hours
Chicken fillet - 900 gr, Pineapples - 250 gr, Champignons - 200 gr, Hard cheese - 150 gr, Mayonnaise - 100 gr, Olive oil - 2 tbsp, Ground black pepper - to taste, Salt - to taste
10 servings2 hours
Chicken fillet - 900 gr, Pineapples - 250 gr, Champignons - 200 gr, Hard cheese - 150 gr, Mayonnaise - 100 gr, Olive oil - 2 tbsp, Ground black pepper - to taste, Salt - to taste
Prepare the ingredients. Remove the pineapples from the syrup, dry and cut into pieces. 
Cut champignons into plates. 
Fry the mushrooms in olive oil until golden crust forms. 
Cut the chicken fillet along with the plates. 
Beat the meat slightly, trying not to damage its integrity so that the juice does not flow out much. 
Salt, pepper. 
Grate the cheese on a coarse grater. 
Place part of the chicken fillet in one layer on the bottom of a rectangular silicone baking dish so that the bottom is completely closed. I laid out overlapping so that the meat would cover both the bottom and the sides of the form. 
Distribute part of the pineapples and mushrooms evenly on top. 
Sprinkle with grated cheese and pour over the mayonnaise. 
Grease the filling with mayonnaise. In general, I am not a supporter of baking mayonnaise in any form, but here it seemed justified. But even without mayonnaise, the dish will turn out to be quite juicy. 
Repeat layers 2 more times. The last layer should be chicken fillet. 
Put the tin in the oven heated to 190 ° C for 40-50 minutes. Remove the finished cake from the tin and cut into pieces. 