Protein cake with chicken and cottage cheese

8 servings

35 minutes

Protein cake with chicken and cottage cheese is a refined dish inspired by French cuisine but adapted for those who appreciate lightness and nutrition. Tender egg pancakes soaked in the creamy flavor of cottage cheese create a soft and airy texture, while chicken breast adds richness and beneficial protein. Fresh dill and green salad provide lightness and freshness, balancing the taste. This cake is especially good when chilled, making it perfect for a light dinner or festive table. Combining simplicity in preparation with elegance in presentation, it becomes a true decoration for any feast.

Energy value per serving

• Calories: 195
• Proteins: 24.1g
• Fats: 9.8g
• Carbohydrates: 2g

Ingredients

• Cottage cheese: 400 g
• Chicken breast: 1 pc
• Kefir: 1 tbsp
• Chicken egg: 8 pc
• Dill: to taste
• Olive oil: to taste
• Green salad: 1 bunch

Cooking steps

1. Boil the chicken breast and cut it into cubes.

   Required ingredients:

   • Chicken breast: 1 piece

2. Mix the cottage cheese with a spoon of kefir and chopped greens (dill).

   Required ingredients:

   • Cottage cheese: 400 g
   • Kefir: 1 tablespoon
   • Dill:  to taste

3. Separate 1 egg and 7 egg whites (1 yolk + 8 whites). Whisk the eggs.

   Required ingredients:

   • Chicken egg: 8 pieces

4. Heat the pan, pour in olive oil, and pour about 1/6 of the egg mixture. You should get about 6 pancakes.

   Required ingredients:

   • Olive oil:  to taste

5. Place the first pancake on a plate, spread cottage cheese on top, then add the chicken breast, and then a lettuce leaf. Place the next pancake on top, and so on (do not put anything on the last pancake).

   Required ingredients:

   • Cottage cheese: 400 g
   • Chicken breast: 1 piece
   • Green salad: 1 bunch

6. Let it cool down a bit and put it in the refrigerator.