2 cups of palm heart in brine, cut into slices
1 cup of carrot, cut into cubes
1 cup of fresh green beans
1 cup of small-sized peas
2 tablespoons of olive oil
1 tablespoon of caper
1 tablespoon of chopped parsley
1 teaspoon of salt
1/2 teaspoon of curry powder
700g of boneless and skinless chicken breast, cut into pieces
10 slices of white bread
4 medium-sized tomatoes, peeled and deseeded, cut into small pieces
2 egg whites
2 medium-sized onions, chopped
1 cup of cottage cheese (250g)
Accompaniment
Ceramic dish 7 cm x 11 cm x 28 cm
2 cups of palm heart in brine, cut into slices
1 cup of carrot, cut into cubes
1 cup of fresh green beans
1 cup of small-sized peas
2 tablespoons of olive oil
1 tablespoon of caper
1 tablespoon of chopped parsley
1 teaspoon of salt
1/2 teaspoon of curry powder
700g of boneless and skinless chicken breast, cut into pieces
10 slices of white bread
4 medium-sized tomatoes, peeled and deseeded, cut into small pieces
2 egg whites
2 medium-sized onions, chopped
1 cup of cottage cheese (250g)
Accompaniment
Ceramic dish 7 cm x 11 cm x 28 cm
Fry the carrot, green beans, and peas in three small pans with water for 10 minutes
Drain and set aside
Preheat the oven to a high temperature
Grease the ceramic dish with olive oil and set aside
In another pan, heat the olive oil over high heat
Brown the chicken, onion, parsley, tomato, and salt, stirring occasionally, for about 15 minutes
Transfer to a food processor
Add the bread, cheese, curry powder, caper, and egg whites and process until smooth
Layer the ceramic dish with alternating layers of mixture and vegetables (carrot, green beans, peas, palm heart), starting and ending with the mixture
Bake for 40 minutes or until the cake is firm
Serving suggestions: serve warm in the same ceramic dish.
