• med fat 8.75g 8.75%
  • high sat fat 4.63g 4.63%
  • low salt 94.23mg 0.09%
  • low sugar 1.85% 1.85%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place chicken breast in a medium sized saucepan and add enough cold water to cover the chicken. Simmer over medium heat.
  2. Poach for 4 - 5 minutes or until the chicken is cooked through.
  3. Drain chicken and cool.
  4. Preheat oven to 180 degrees.
  5. Line a Swiss-roll pan with non stick paper. 
  6. Place chicken breast in a food processor and process for 30 seconds or until finely chopped.
  7. Whisk eggs, cream and cheese in a bowl.
  8. Mix in chicken, flour, carrot, zucchini, parsley and seasoning.
  9. Pour mixture into prepared pan and bake for 35 minutes at 180 C or until set.
  10. Slice and serve

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
31.56g
100.00g
Energy (kJ)
196.75kJ
623.33kJ
Protein (g)
3.64g
11.52g
Total fat (g)
2.76g
8.75g
- Saturated fat (g)
1.46g
4.63g
- Polyunsaturated fat (g)
0.17g
0.52g
- Monounsaturated fat (g)
0.87g
2.76g
Cholesterol (mg)
30.45mg
96.48mg
Carbohydrate-available (g)
1.84g
5.85g
CarbohydrateSE (g)
1.84g
5.85g
- Sugars (g)
0.58g
1.85g
Water (g)
22.85g
72.40g
Dietary fibre (g)
0.16g
0.52g
Thiamin (mg)
0.02mg
0.08mg
Riboflavin (mg)
0.05mg
0.16mg
Niacin (mg)
0.51mg
1.60mg
Niacin equivalents (mg)
1.35mg
4.29mg
Vitamin C (mg)
0.94mg
2.97mg
Total folate (ug)
7.48ug
23.68ug
Total vitamin A equivalents (ug)
61.40ug
194.52ug
Retinol (ug)
29.46ug
93.35ug
Beta carotene equivalents (ug)
189.11ug
599.11ug
Sodium (mg)
29.74mg
94.23mg
Potassium (mg)
58.38mg
184.97mg
Magnesium (mg)
5.20mg
16.46mg
Calcium (mg)
17.35mg
54.97mg
Phosphorus (mg)
47.72mg
151.19mg
Iron (mg)
0.22mg
0.70mg
Zinc (mg)
0.19mg
0.60mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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