Such a snack cake with chicken breast and low-fat cottage cheese can be safely attributed to balanced low-calorie food, which can also please guests.

Summary

Ingredients

• Chicken breast – 450 g
• Eggs – 9 pcs.
• Low-fat cottage cheese – 250 g
• Fresh greens (parsley) – 0.5 bunch
• Garlic – 3-4 small cloves
• Low fat kefir – 60 ml
• Salt
• Pepper

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Instructions

1. Prepare foods for the chicken and curd snack. Boil the chicken breast until tender.

   

2. Separate the egg whites from the yolks. For one omelette crust, beat 3 egg whites.
3. Add 1 yolk to the protein foam. Season with salt and continue beating. Prepare the egg mixture for the remaining 2 layers in the same way.
4. Pour the omelet mixture into a preheated non-stick frying pan without oil. After 1 minute, turn the egg crust. Fry the other side. Also bake 2 more omelets.
5. Finely chop the parsley.
6. Combine cottage cheese, parsley, squeeze the garlic with a press.
7. Using a blender, grind the curd mass until creamy, adding a little kefir.
8. Cut the chicken breast into smaller pieces.
9. Spread the egg crust with cottage cheese and garlic cream.
10. Spread half the chicken on top.
11. Cover the chicken filling with the second crust, coat it with curd cream. Here you can slightly increase the amount of greens by adding a few whole lettuce leaves.
12. Place the remaining sliced ​​chicken breast on top.

    

13. Cover with the third cake layer. Cover the top and sides of the snack cake with curd cream.
14. Let the chicken and curd snack cake steep for a couple of hours. The protein omelet will be saturated with cottage cheese and garlic cream and will become juicier.

Bon Appetit!