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Main dishes

Savory chicken cake with ham, cheese and cream

Name: Savory chicken cake with ham, cheese and cream
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Slovak
Ingredients: 2 Chicken breasts; 150 g Grated cheese; 100 g Ham; 4 Eggs; 2 tbsp Cream; 2 tbsp All-purpose flour; to taste Salt

Layers of chicken breasts coated in flour, eggs and cream, with ham and cheese, baked in a pan at 220°C (425°F). Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026 · Light recipe · 367 kcal per serving · High-protein recipe · 40 g protein per serving

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Recipe at a glance

Prep time: 25 min
Cook time: 35 min
Total time: 1 hr
Temperature: 220 °C (425 °F)
Servings: 4 servings
Difficulty: Easy

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This savory chicken cake with ham, cheese and cream is made with layers of pounded chicken breast slices, ham and grated cheese. Each slice of chicken is coated in flour and an egg-and-cream mixture, then placed in a 24 cm pan with cheese sprinkled over the bottom. The remaining egg mixture is poured over the layers, and the cake is covered with aluminum foil and baked at 220°C (425°F). Finally, it is sprinkled with cheese and baked briefly. The cake serves four.

Ingredients

4 servings

Chicken breasts 2
Grated cheese 150 g
Ham 100 g
Eggs 4
Cream 2 tbsp
All-purpose flour 2 tbsp
Salt to taste

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Instructions

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Line a 24 cm pan with parchment paper. Cut the chicken into thin slices, salt lightly and pound on both sides. Whisk the eggs with the cream, salt and flour.
Sprinkle grated cheese over the bottom of the pan. Coat the chicken slices in flour, then in the egg-and-cream mixture, and arrange them in the pan. Top with ham and grated cheese.
Repeat the layers and pour the remaining egg mixture over everything. Cover the pan with aluminum foil and bake at 220°C (425°F) for about 30 minutes, until the egg mixture is set in the center. Remove the foil, sprinkle the remaining cheese over the cake and bake for about 5 more minutes, until the cheese melts.
Check that the chicken in the center of the cake is no longer pink and its juices run clear; otherwise, bake for a few more minutes. If using a thermometer, make sure the center of the chicken reaches 70°C (158°F) for at least 2 minutes or 75°C (167°F) for 30 seconds (according to the British Food Standards Agency, FSA).
Serve with a side dish of your choice.

Tip: Line the bottom and sides of a springform pan with parchment paper to prevent the liquid egg mixture from leaking out. Let the baked cake rest briefly before slicing so the layers hold together.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 367 kcal
Protein: 40 g
Carbohydrates: 5.2 g
of which sugars: 0.5 g
Fat: 20 g
of which saturates: 10 g
Fiber: 0.1 g
Salt: 2.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Slaný kurací koláč so šunkou, syrom a smotanou