Ingredients:
2 cups of shredded cooked chicken (about 14 ounces or 400 grams)
1 tablespoon of olive oil
2 to 3 eggs (adjust for desired consistency)
1 ½ ounces of shredded light mozzarella cheese (40 grams)
Oregano to taste
Salt to taste
Garlic powder or freshly grated garlic to taste
Black pepper to taste (optional)Instructions:
Chicken Preparation:
First, cook the chicken in water without adding salt or seasonings. Then, shred it or cut it into small pieces to make processing easier.
Dough Preparation:
Next, in a food processor or blender, add the chicken, olive oil, one egg, salt, garlic to taste, and black pepper if desired. Blend until you get a homogeneous and pasty dough. After that, adjust the number of eggs as needed to achieve the ideal consistency.Preparing the Glass Dish:
Afterward, preheat the oven to 356 °F (180 °C). Grease a glass dish with olive oil or line it with parchment paper to prevent the dough from sticking.
Assembly:
Then, transfer the dough to the glass dish and spread it evenly with a spatula. Keep the layer thin for a crispier result.First Bake:
Next, bake for approximately 20 minutes, or until the dough is firm and slightly golden at the edges.
Adding the Topping:
Remove from the oven and top with shredded mozzarella, garlic, and oregano. You can also add other herbs of your choice.
Gratinating:
Then, return the dish to the oven for another 5 minutes, or until the cheese is melted and gratinated.
Finishing Touch:
Finally, let it cool briefly before cutting into portions. To finish, serve warm or at room temperature.
Important Notes:
Dough Consistency: The dough should be pasty and pliable. Adjust with more eggs or olive oil if needed.
Customization: Add seasonings and herbs of your choice to vary the flavor. Seeds like chia or flaxseed can enrich the recipe.Storage: Keep refrigerated for up to 3 days or freeze for up to 1 month
Weight watchers points
6 points for entire recipe
