Ingredients
Scale
- Olive oil
- 1 onion, chopped
- 1 bay leaf
- 2 cloves garlic
- 1 cooked chicken breast, shredded
- 1 cup tomato sauce
- Salt, to taste
- Black pepper, to taste
- 1 cup heavy cream
- 1 can corn (drained)
- Chopped parsley, to taste
- Pre-made pastry dough
- 1 cup shredded mozzarella cheese
- Wheat flour, for breading
- 2 eggs, beaten
- Breadcrumbs
- Frying oil
Instructions
- In a saute pan, add olive oil and sauté the onion, bay leaf, garlic, and shredded chicken until golden brown.
- Add the tomato sauce and season with salt and pepper.
- Mix in heavy cream, drained corn, and chopped parsley, and let the mixture simmer until it thickens.
- Roll out the pre-made pastry dough and fill it with the chicken mixture and shredded mozzarella cheese before sealing it into a cake shape.
- Bread the cake by coating it in wheat flour, dipped in beaten eggs, and then covered in breadcrumbs.
- Fry in hot oil until the exterior is golden and crispy.
Notes
- Ensure the oil is at the correct temperature for frying to prevent the cake from absorbing too much oil and becoming greasy.
- The filling can be customized according to preference, with options like adding different vegetables or using turkey instead of chicken.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: Approximately 650-700 kcal
- Sugar: 5-6g
- Sodium: 800-1000mg
- Fat: 35-40g
- Saturated Fat: 15-20g
- Carbohydrates: 50-60g
- Fiber: 2-3g
- Protein: 25-30g
- Cholesterol: 150-200mg
Keywords: savory cake, breaded cake, creamy chicken cake