Snack cake with chicken breast and mushrooms

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare the ingredients. Remove the pineapples from the syrup, dry and cut into pieces.

2. STEP 2

   

   Cut the champignons into slices.

3. STEP 3

   

   Fry the mushrooms in olive oil until golden brown.

4. STEP 4

   

   Cut the chicken fillet lengthwise into slices.

5. STEP 5

   

   Lightly beat the meat, being careful not to damage its integrity so that the juice does not flow out too much.

6. STEP 6

   

   Salt and pepper.

7. STEP 7

   

   Grate the cheese on a coarse grater.

8. STEP 8

   

   Place part of the chicken fillet on the bottom of a rectangular silicone baking dish in one layer so that the bottom is completely covered. I overlapped it so that the meat covers both the bottom and sides of the dish.

9. STEP 9

   

   Distribute some of the pineapple and mushrooms evenly on top.

10. STEP 10

    

    Sprinkle with grated cheese and pour over mayonnaise.

11. STEP 11

    

    Lubricate the filling with mayonnaise. In general, I am not a supporter of baking mayonnaise in any form, but here it seemed reasonable. But even without mayonnaise the dish will turn out quite juicy.

12. STEP 12

    

    Repeat layers 2 more times. The last layer should be chicken fillet.

13. STEP 13

    

    Place the mold in an oven preheated to 190°C for 40-50 minutes. Remove the finished cake from the mold and cut into pieces.