Chicken zrazy with mushroom, mozzarella, and herb filling
Chicken and mozzarella provide complete protein and calcium, while mushrooms add volume and a little potassium. The creamy mushroom filling stays soft inside, and baking creates a browned surface without bread crumbs.
Filling
Finely chop onion (100 g) and champignons (150 g). Fry them in olive oil (30 g) until soft.
Pour in cream 20% fat content (70 g), add almond flour (5 g), and heat the filling until it thickens slightly. Remove it from the heat and cool it briefly.
Zrazy
Mix chicken mince (600 g) with table salt (3 g) and divide the mixture into five portions.
Flatten one portion, place mushroom filling, mozzarella (100 g), parsley (15 g), and dill (10 g) in the center, then seal the edges carefully. Coat the zrazy with almond flour (40 g).
Arrange the zrazy on a baking tray and bake at 200 degrees C for about 20–25 minutes, until browned on top and fully cooked through.
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