Chicken slice
Preparation time:
Makes: 40 squares
Recipe highlights Serves: 40
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Nut free
- High energy
- Share
this recipe - Email this recipe
- Save
this recipe - Add recipe to your shopping list for re-using and sharing
Ingredients
- 1 large chicken breast, skin removed
4 eggs, lightly beaten
300 ml light sour cream
3/4 cup cottage cheese
1/2 cup plain flour
1 large carrot, finely grated
1 large zucchini, grated
2 tablespoons fresh parsley, chopped
seasoning to taste
Cooking method
-
1. Place chicken breast in a medium sized saucepan and add enough cold water to cover the chicken. Bring to simmer over medium heat.
2. Poach for 4 - 5 minutes or until the chicken is cooked through.
3. Drain chicken and cool.
4. Preheat oven to 180 degrees.
5. Place chicken breast in a food processor and process 30 seconds or until finely chopped.
5. Line a Swiss-roll pan with non stick paper.
6. Whisk eggs, cream and cheese in a bowl.
7. Mix in processed chicken, flour, carrot, zucchini, parsley and seasoning.
8. Pour mixture into prepared pan and bake for 35 minutes at 180 C or until set.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 31.56g | 100.00g |
| Energy (kJ) | 196.75kJ | 623.33kJ |
| Protein (g) | 3.64g | 11.52g |
| Total fat (g) | 2.76g | 8.75g |
| - Saturated fat (g) | 1.46g | 4.63g |
| - Polyunsaturated fat (g) | 0.17g | 0.52g |
| - Monounsaturated fat (g) | 0.87g | 2.76g |
| Cholesterol (mg) | 30.45mg | 96.48mg |
| Carbohydrate-available (g) | 1.84g | 5.85g |
| CarbohydrateSE (g) | 1.84g | 5.85g |
| - Sugars (g) | 0.58g | 1.85g |
| Water (g) | 22.85g | 72.40g |
| Dietary fibre (g) | 0.16g | 0.52g |
| Thiamin (mg) | 0.02mg | 0.08mg |
| Riboflavin (mg) | 0.05mg | 0.16mg |
| Niacin (mg) | 0.51mg | 1.60mg |
| Niacin equivalents (mg) | 1.35mg | 4.29mg |
| Vitamin C (mg) | 0.94mg | 2.97mg |
| Total folate (ug) | 7.48ug | 23.68ug |
| Total vitamin A equivalents (ug) | 61.40ug | 194.52ug |
| Retinol (ug) | 29.46ug | 93.35ug |
| Beta carotene equivalents (ug) | 189.11ug | 599.11ug |
| Sodium (mg) | 29.74mg | 94.23mg |
| Potassium (mg) | 58.38mg | 184.97mg |
| Magnesium (mg) | 5.20mg | 16.46mg |
| Calcium (mg) | 17.35mg | 54.97mg |
| Phosphorus (mg) | 47.72mg | 151.19mg |
| Iron (mg) | 0.22mg | 0.70mg |
| Zinc (mg) | 0.19mg | 0.60mg |
Contributed by:
(Logo links to further information)
Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Chicken slice
Recipe publication date on: 07/23/2003
Last reviewed on: 20/08/2014
