23 January, 2017
Chicken & Corn Slice
Chicken & Corn Slice
Makes: 12 portions of mini loaves
Ingredients:
- 6 eggs
- 1 cup cottage cheese
- 1 x 400g can of creamed corn
- 1 cup wholemeal SR flour
- 100g chicken breast slices, shredded
- 6 garlic cloves, finely grated
- 1 large carrot, grated
- 1 large zucchini, grated
- 1/2 large onion, finely diced
- 1 cup mozzarella cheese, grated
- Salt & pepper, to taste
Method:
- Preheat oven to 180 degrees Celsius
- Place the eggs, cottage cheese and creamed corn in a mixing bowl and lightly beat until well combined
- Place the remaining ingredients in another mixing bowl and combine well until all is well coated in the flour
- Pour the egg mixture over the filling mixture and combine well
- Spread the mixture out in a lined and greased brownie tin or spoon evenly between a sprayed silicon mini loaf tray
- Bake for 35-45 minutes
- Allow to cook in the tin/tray for 15 minutes before transferring to a wire rack to cool completely
Nutritional Value per portion:
- Calories: 158
- Total fat: 5.5g
- Total carbohydrates: 15.8g
- Protein: 10.9g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.