Is it possible to eat chicken if you have pancreatitis of the pancreas?

Inflammation of the pancreas is a rather serious disease that requires a selective attitude towards food and especially meat: for example, eating pork or lamb in the presence of this pathology is strictly prohibited, but what nutritionists say about chicken with pancreatitis is a rather interesting question. After all, chicken meat is the most common among all other varieties; there is no need to wait more than half an hour to prepare it, and there are a whole variety of dishes using it: you can always invent something new and please your family and friends with your culinary masterpieces. Whether this product is useful or harmful and whether it is worth abandoning it - all these are points that need to be covered.

Is it possible to eat chicken if you have pancreatitis?

Pancreatitis in medicine is the inflammatory process of the pancreas, in which the functional activity of the organ is disrupted. The pancreas is an organ of the digestive system responsible for the production of enzymes necessary for the breakdown of food. Each time, the amount of this secretion changes depending on the composition of the food bolus: for example, easily digestible foods do not require increased work of the pancreas, but heavy fatty and fried foods, on the contrary, require abundant amounts of enzymes, and therefore the organ is overloaded, starting to work on full power. This mechanism formed the basis for the need for dietary nutrition, in which foods that can provoke an attack are excluded from the patient’s diet.

Eating meat can make a huge contribution to the restoration of damaged pancreatic tissue, because this product contains large quantities of animal protein, which is essentially a building material. In addition, meat is rich in all necessary amino acids, iron, phosphorus, potassium, as well as vitamins A, D, E, B12. However, not all varieties of this product are equally beneficial for people suffering from pancreatitis, and this factor must be taken into account. The fact is that some species are very fatty, and the content of extractive substances in them stimulates the production of pancreatic enzymes to the maximum possible extent, which is extremely undesirable for a weakened organ. Such meats are pork, lamb, duck and goose. It is prohibited to eat products from these varieties if you have inflammation of the pancreas, even if the method of preparing the dish is not frying.

Meats acceptable for pancreatitis include chicken, turkey, rabbit, veal and beef, with chicken meat having a special place. All these types can rightfully be called dietary. Dishes made from any of these low-fat varieties do not irritate the gastrointestinal tract and do not overload the pancreas. However, at the same time, they have a positive effect on the body and make a significant contribution to the healing process.

Chicken meat is introduced into the patient’s diet soon after the end of the exacerbation period. The delicate fibers of this product are easily digested and also well absorbed, therefore, for any diseases of the digestive system - not only for pancreatitis, chicken dishes are strongly recommended by both nutritionists and gastroenterologists. Regular consumption of this poultry meat helps to quickly restore strength and strengthen the immune system. It is especially important to include chicken in the diet after surgery on the pancreas or any other organ.

Chicken stomachs for acute pancreatitis and exacerbation of chronic

The muscle tissue of chicken ventricles is very dense and does not soften even with prolonged heat treatment. As a result, the ventricles remain elastic, which makes this product unsuitable for feeding patients with pancreatitis in the acute phase of the disease. The fact is that acute manifestations of the disease imply mandatory mechanical sparing, that is, food should be as soft as possible - liquid and semi-liquid, and meat dishes should be served only in the form of tender minced meat. It is impossible to achieve a tender consistency from the dense muscle mass of chicken gizzards, as a result of which they are not allowed to be consumed.

The benefits and harms of chicken meat

The unique composition of chicken puts the product at the top of the ranking among all dietary types of meat. It contains many protein amino acids (approximately 92%) and has virtually no fat, cholesterol and carbohydrates.

The list of vitamins and minerals included in the product is quite extensive. It includes:

• Vitamins : A, E, C, PP, B1, B2, B3, B5, B6, B9;
• Minerals : potassium, sodium, magnesium, sulfur, calcium, iron, zinc, chlorine, phosphorus.

One of the advantages of chicken meat is its low calorie content: for example, fillet contains about 113 kcal, legs - 180 kcal, and a small carcass as a whole - about 190 kcal.

Not all chicken is equally healthy: poultry raised in a poultry farm often contains antibiotics and hormones, which it was regularly supplied with to gain weight and protect against various infections. Therefore, such meat is unlikely to be useful not only for a sick and weakened person, but also for healthy people. But homemade chicken has only positive qualities, thanks to which the desired therapeutic effect is achieved.

We are talking about the following properties of the product:

• Strengthening immunity;
• Normalization of metabolism;
• Recuperation;
• Improving blood circulation and hematopoiesis processes;
• Relieving stress and depression;
• Strengthening bones and muscles;
• Improved vision.

Eating this meat is especially beneficial for obesity and gastrointestinal ulcers, hypertension and nervous tension, anemia and gout, stroke and coronary heart disease. In case of inflammation of the pancreas, chicken is no less important: damaged tissues of the organ need regeneration, which is extremely necessary for the speedy restoration of normal activity and performance of the pancreas.

However, you can’t do without a fly in the ointment, because in some cases, chicken can be harmful to health. For example, you should not eat the skin (it must be removed and simply thrown away before use), as well as grilled chicken, smoked or fried meat, since during such heat treatment toxic substances are released that can aggravate the course of the disease. In addition, such heavy dishes are difficult to digest; to break them down, the pancreas needs to produce too much enzymes.

Another important point is proper preparation. It's not just about the method of processing meat, but also about the time allotted for it. Undercooked or insufficiently baked meat can provoke the proliferation of pathogenic microorganisms in the large intestine, which, in turn, often acts as a source of intoxication or exacerbation of gastrointestinal diseases. For example, if a chicken was sick with salmonellosis, poor processing of its meat increases the risk of infection significantly.

And finally, the last rule that must be followed is to use only poultry, since store-bought poultry often contains many harmful components - we have already talked about this a little higher.

Features of use

There are several rules for using this product. People suffering from pancreatitis should familiarize themselves with them and follow each point in the future - this will help avoid unpleasant consequences in the form of another attack.

1. First of all, the meat must be fresh. Clear signs of a quality product are its light pink color, as well as the absence of a musty or sour smell. Good meat should not have mold or mucus; in addition, the elasticity of chicken meat should be taken into account: when you press it with your finger, a dimple is formed, which immediately smoothes out. If you defrosted chicken and for some reason did not cook anything from it, remember that after 36 hours of storage in the refrigerator, the product can no longer be used: the process of proliferation of pathogenic microorganisms has probably begun in it.
2. It is important to consume only poultry meat - this guarantees that the product will not contain harmful components (hormones, antibiotics, etc.).
3. The method of preparation plays a huge role. When the pancreas is inflamed, it is strictly forbidden to eat fried meat, and the method of stewing is not recommended. During heat treatment, the vegetable oil in which the product is fried releases toxic substances that can cause harm to the body. In addition, fried and oil-soaked food itself is fatty and heavy, it irritates the gastrointestinal mucous membranes and causes the pancreas to work too intensely. That is why the only acceptable methods of cooking for this disease are boiling, baking or steaming.
4. Chicken meat, just like any other product, should not be overused. 150-200 g is the maximum permissible daily dose of this product. Overeating in general is also incompatible with diseases of the digestive system, so portions should be small and meals should be frequent.

It is also necessary to remember that before consumption, meat cooked in any form must cool slightly: excessively hot food is harmful to the gastrointestinal tract.

Chicken stomachs and hearts for pancreatitis

Dishes made from offal, including chicken, are not to everyone’s taste. However, due to their valuable composition and low calorie content, these meat parts deserve an honorable place in the diet of both a healthy person and people suffering from pancreatitis. By the way, there are much more vitamins in offal than in ordinary meat pulp, and this feature can play a huge role in the restoration of the body.

With the onset of the stage of stable remission, provided that the patient does not have symptoms such as pain, nausea and vomiting, chicken stomachs can be gradually introduced into the diet. They should not be used for acute pancreatitis, since these parts are characterized by a fairly dense structure, which even after prolonged boiling is indestructible. Before starting cooking, the stomachs should be thoroughly rinsed and cleaned of film and fat. Only after this can they be placed in a container of water and boiled for several hours. Upon completion of this process, the offal is passed through a meat grinder and then added to various dishes.

Chicken hearts are particularly beneficial. They do not contain accumulations of harmful toxins, but at the same time they are saturated with pure protein and iron. In addition, chicken heart contains a large amount of copper, which a person needs for normal functioning of the central nervous system and maintaining normal blood composition. The high concentration of magnesium in this product ensures healthy blood vessels and optimal blood pressure levels. You can include chicken hearts in your diet only 3 months after the attack. Just like stomachs, before cooking these parts must be rinsed well under running water, cleaned and only then boiled. Usually this takes at least 2.5-3 hours.

Stewing or frying chicken giblets is strictly prohibited; it is not recommended to mix them with various spices, herbs or garlic - all these cooking methods are unacceptable for pancreatitis.

Chicken fillet for pancreatitis

The option of using chicken fillet is especially relevant for those who do not have a lot of free time. This meat part does not require too much time for its preparation; it does not need to be separated from the bones and the veins that are simply not there need to be cut off. In addition, it is universal, since it can be used to make a wide variety of dishes. It can be simply boiled meat, a soup based on it, or aspic. You can also get an excellent dish from chicken fillet if you finely chop the poultry meat and combine it with vegetables. Minced chicken fillet and any other meat parts provide many culinary possibilities: you can use it to make meatballs, steamed cutlets, meatballs, quenelles, and cabbage rolls.

The benefits of such dishes for a weakened body will remain only if the meat is properly cooked. It should be remembered that frying or stewing using vegetable oil and various seasonings will not protect against the occurrence of unwanted manifestations of the disease, even if we are talking about using dietary lean meat.

Chicken stomachs during remission of chronic pancreatitis

During the period of remission of the disease, only those patients who are already allowed a diet without mechanical sparing can diversify their diet with dishes from chicken ventricles - in case of good health, in the absence of abdominal pain and nausea, such a diet is allowed after about 3 months from an attack of pancreatitis. But at first, it is recommended to grind the prepared ventricles, turning them through a meat grinder before use.

Before cooking, the stomachs are carefully sorted, washed to remove sand and other contaminants, and films and fat are cut off. Boil and simmer them until soft, but not less than 2 hours. Remember that if you have pancreatitis, you should not fry or fry chicken stomachs, prepare broths from them, or add hot spices to them. It is undesirable to eat baked chicken stomachs, since in this form they remain quite tough (but you can bake them after preliminary boiling).

Chicken gizzards can be boiled, served as a side dish with a vegetable, cereal dish or pasta, and seasoned with pre-boiled gizzards in soup (the most popular option is noodle soup). In addition, they can be stewed with vegetables, in milk or light sour cream sauce, and prepared into stew, goulash, and meat salad. In addition to the large amount of protein, chicken gizzards have other beneficial properties:

• low in calories;
• rich in iron and other valuable minerals.

Patients with pancreatitis should be very careful not only in the method of cooking, but also in purchasing the product, since chicken gizzards deteriorate very quickly. When purchasing them, pay attention to the release date and appearance of the offal, choosing stomachs that were packaged no more than a day ago, without darkening or external damage.

How to choose chicken in a store?

Poultry meat located behind a store window does not indicate that the product is of high quality and fresh - this must be taken into account when purchasing. There are frequent cases of improper storage of the product, as a result of which the meat spoils and pathogenic microorganisms begin to multiply in it. Naturally, no one will be able to see them with the naked eye, but knowing some principles will help protect you from purchasing a rotten product and subsequent poisoning with it. Eating such meat is dangerous for any person, especially when it comes to people suffering from pancreatic inflammation.

So, when choosing a carcass, you need to be guided by the following rules:

• The packaging in which the chicken meat is located must be transparent: this is the only way you can evaluate the appearance of the chicken;
• The bag should not leak: a large amount of blood and meat liquid in it is not a good sign;
• Blood clots or a bluish tint to the meat is an indicator of its staleness; Normally, the color of the product is uniform and light pink, but severe redness and bruising are clear evidence that the bird was sick and died of its own death;
• Mucus on meat parts, stickiness, and even more so traces of mold are the surest sign of a spoiled product;
• Elasticity is another criterion for high-quality chicken: when you press on the meat, the dent that appears from your finger should instantly disappear and not remain on its surface;
• The smell is no less important: it should be natural and mild, and not musty, sour or even medicinal;
• It is best to opt for a carcass weighing less than 1.5 kg: the too large bird was probably raised on hormonal drugs that were administered to it at the poultry farm for accelerated growth and rapid weight gain;
• The shelf life should ideally not exceed 7 days, otherwise you risk purchasing rotten meat or “stuffed” with harmful additives;
• The option of marinated chicken cannot be considered: most often, unscrupulous sellers disguise stale spoiled goods in this way;
• You should not buy frozen meat: this way you will not be able to evaluate its color, smell, or anything else.

The only thing you can count on with certainty when buying chicken meat in a store is that it has been tested for various diseases and, in particular, salmonellosis. When purchasing this product, so to speak, there is no such guarantee at hand, so it is best to take carcasses from people you know or check them in special places - in many markets there is such an opportunity.

And finally, a few rules regarding storing meat. Remember that purchased raw chicken can be stored in the refrigerator for no more than a day, so if you change your mind about cooking something from it, then put the product in the freezer as soon as possible. During cooking, do not place raw meat next to prepared foods or clean dishes, and all kitchen utensils that were used for cutting (knife, board, etc.), including hands, should be thoroughly washed under running water and soap.

Consumption of chicken meat at different stages of the disease

Chicken should become an integral part of the diet for diseases such as pancreatitis. The only condition that must be observed is the correct method of preparation, which involves excluding frying the product or stewing it. At the first stage, after all the symptoms disappear, the ideal option would be meat dishes based on minced chicken. Meatballs, steamed cutlets, meatballs, quenelles, souffles and casseroles - all these are dishes that will not only delight with their taste, but will also have a positive effect, giving the body strength and saturating it with useful substances. As the rest period is established, the menu can be expanded by adding chicken aspic, soup with weak meat broth, salads or baked chicken.

In acute form

In the first few days after the attack, the patient is not allowed to eat absolutely anything: only drinking is permissible, and this can be either ordinary boiled water or chamomile decoction. This need for forced hunger is to ensure rest for the pancreas. At first, a weakened and failed organ cannot function normally. Severe swelling of its tissues becomes the main reason for the narrowing of the bile ducts and stagnation of secretion in them. Food entering the body, even dietary, requires the mandatory production of enzymes for its breakdown, resulting in a load on the pancreas, which can no longer cope with its everyday tasks. In this regard, neither chicken nor any other food is allowed to the patient.

In the chronic stage

After 2-3 days, during which the organ manages to restore its functionality at least to a small extent, the patient can begin to eat. At the first stage, only easily digestible foods are allowed that are not capable of overloading the pancreas and thereby causing a deterioration in its condition. Chicken meat is exactly the product that is one of the first to be included in the diet. However, at the initial stage, it can only be consumed in ground form - we are talking specifically about minced meat and dishes made from it. In addition, souffles and casseroles are welcome - these dishes have a fairly delicate consistency. Not capable of harming the gastrointestinal tract. Further, after several months, when the patient’s condition becomes stable and good, and the need for mechanical sparing of the organs of the digestive system disappears by itself, it is allowed to eat chicken meat in pieces. The menu includes soup with sliced ​​meat, baked chicken, goulash, salads using chopped chicken, and jellied meat.

During exacerbation of the disease

The period of exacerbation of the disease occurs with certain difficulties. Just like the acute phase, it is characterized by the patient having severe abdominal pain, nausea, vomiting, diarrhea and general malaise. Therefore, it is very important to provide a two-day fast, during which the weakened pancreas will slightly restore its strength. After this, the introduction of food follows a similar pattern: abstaining from food for several days - gradual inclusion of easily digestible foods - expanding the menu after several months.

At the end of the exacerbation period, which, as a rule, lasts no more than 2-3 days, the patient is allowed to eat dishes made from minced chicken. In this case, the minced meat must be passed through a meat grinder twice - this will ensure a more delicate texture of the desired product. Minced meat can also be made from cooked meat: it will be an excellent addition to cereal porridges, mashed potatoes or vegetable soups.

The main rule that should be followed is not to overeat, the portion of meat should not exceed the permissible limit (150-200 g), and dishes prepared from it should be served exclusively warm.

What are the benefits of poultry for pancreatic diseases?

Chicken for pancreatitis is one of the best options for a nutritious, well-digestible lunch or dinner. Chicken is one of the least fatty types of meat, meaning the breast, not the legs with skin. For a patient with pancreatitis, dishes made from it are a pleasant variety in the treatment menu, a source of protein, vitamins A and B, calcium, potassium, selenium and iron. But the beneficial, dietary properties of chicken are lost if it is not cooked correctly.

A bird may appear on the table of a patient with pancreatitis already in the second week after an exacerbation. It is recommended to grind the meat into minced meat. Steam cutlets and meatballs are prepared from minced meat, twisted boiled meat is added to pureed soups, or soufflés and casseroles are prepared.

In the remission stage, chicken is stewed and baked; it is permissible to eat it in portions, and not as minced meat. If you are feeling well, grilled chicken is allowed.

Be sure to take into account the following points:

• For patients diagnosed with pancreatitis, you should choose category 2 carcasses - lean, medium-sized and low-fat.
• Chicken should be refrigerated or fresh, not deep frozen.
• Before cooking, the semi-finished product must be immersed in boiling water for several minutes to get rid of harmful substances found in the meat of artificially raised broilers.
• The skin must be removed - it cannot be chopped even into minced meat.
• The chicken is not marinated or fried.

As for the famous chicken broth, which is considered a traditional healing and strengthening remedy, for pancreatitis it is prohibited, like other meat, fish or mushroom broths. Soups are boiled in water, boiled meat is added to the finished dish separately.

Chicken meat for cholecystopancreatitis

Inflammation of the pancreas often occurs in conjunction with cholecystitis. This disease is understood as an inflammatory process of the gallbladder, which is of an infectious nature: viral, bacterial, parasitic. The pathology is accompanied by pain in the abdomen, nausea and vomiting, and loose stools. That is, the clinical picture has many similarities with pancreatitis.

Just like inflammation of the pancreas, cholecystitis requires adherence to dietary nutrition at all stages of its course. So, in the first few days of the acute phase, the patient needs to fast: at this stage, eating any foods, including chicken, is prohibited. With the onset of the remission period, low-fat foods are gradually introduced into the diet: vegetable and cereal soups, fermented milk products, mashed potatoes, slimy porridges, stale bread and unhealthy cookies, but a special place is given to dietary meat, where chicken takes pride of place. It is included in the diet after pain relief. Chicken meat is extremely necessary for the restoration of the body, since this product contains a large amount of animal protein, which is a building material for tissues and cellular structures. At first, chicken should be ground and chopped; it is advisable to prepare dishes from minced meat: such food is not dry, so it will not damage the gastrointestinal tract. After a few months, stewing and baking are allowed, the need for chopped food gradually disappears, so the menu can safely include boiled chicken slices or soup using them, goulash, salads with chicken, as well as vegetables stewed with this meat.

The daily dose of chicken meat for cholecystitis is no more than 150-200 g. You should not exceed the acceptable limits: eat chicken in large quantities or even overeat, since any wrong action can negatively affect your health and provoke another attack.

Chicken giblets

Chicken hearts consist of dense muscle tissue, which is poorly digestible during pancreatitis, so they need to be cooked for a long time until completely softened

Chicken hearts are a popular culinary product in many countries around the world. They are tasty and affordable, and their structure is pure muscle tissue. This is the source of the very protein without which dietary nutrition for pancreatitis is not complete.

But due to the high density of muscle fibers, hearts are not recommended in the acute stage of the disease: the organs of the digestive system simply cannot cope with them. Chicken giblets can be introduced into the patient’s diet in the stage of stable remission or when the disease becomes chronic.

Cooking features:

• You should buy chilled, fresh giblets.
• Before cooking, the hearts and stomachs are washed and soaked in cold water.
• Offal cannot be pickled or sprinkled with spices. Before boiling, they are peeled from the films and the fat is trimmed off, then cut into pieces.

Important: like chicken, giblets should be cooked as gently as possible. Ideally, boil for 2-3 hours, then grind in a meat grinder. There are balanced recipes for delicious dishes that will please the recovering patient and will bring benefit, not harm.

Recipes for chicken dishes for pancreatitis

A variety of all kinds of dishes using dietary meat such as chicken makes the patient’s diet not so gray and boring, but, on the contrary, very attractive. There are a lot of recipes according to which you can prepare not only tasty, but also the most healthy dishes. This is exactly the kind of food a person with a weakly functioning pancreas needs.

Let's look at the most popular recipes.

Chicken baked in the oven

To prepare such a dish, which is suitable even for a festive table, you will need: chicken meat (you can use both a small carcass and its individual parts), 20-30 g of sour cream, salt, herbs for decoration.

First, you need to gut the chicken, cut off the membranes, and then rinse it thoroughly under running water. Pour sour cream into a separate container, salt it, rub the carcass with the resulting mixture. Baking requires foil or a special sleeve. If the chicken is cooked in a sleeve, then the meat must be placed in it, and then tied with polyethylene on both sides, but not tightly. If you don’t have a sleeve, you can use foil: cut off a sheet of this paper and simply cover the meat with it. It is allowed to pour a small amount of water into the mold. It usually takes at least an hour to prepare such a dish. In order for the chicken to come out juicy, it is recommended to periodically remove it and re-brush it with sour cream sauce. The readiness of the dish is checked using a toothpick: if the juice does not flow out when pierced, then it can be taken out. At the very end, you can sprinkle the chicken with herbs.

Chicken baked in pumpkin

Using the same technology, you can bake chicken with pumpkin. The vegetable will be a wonderful addition, which will not only add a special zest to the dish, but will also make it as healthy as possible.

Ingredients:

• Rice - 250 g;
• Dried apricots - 100 g;
• Small pumpkin (about 1 kg);
• Olive oil;
• Salt.

We gut and wash the meat similarly to the above scheme. We get to work on the pumpkin: peel it, and then cut off the top, removing all the seeds. The result should be a pot for the filling. Place rice on the bottom and finely chopped chicken on top. After pouring a tablespoon of olive oil over the meat, place the pumpkin in the oven for 2 hours. The dish must be cooked at a temperature of +160-170 C.

Kneli

These meat products resemble meatballs or steamed cutlets in taste and appearance, however, they have fundamental differences. Firstly, the dumplings are formed into spherical shapes, and secondly, in the process of preparing them only flour is used; breadcrumbs are not required for deboning. In addition, the quenelles are served in the sauce in which they are cooked.

So, we will need:

• 300 g minced meat;
• 100 ml milk;
• Egg;
• A couple of slices of stale bread.
• Add a raw egg, salt and soaked bread to the minced chicken. After mixing well, we form meat balls and then place them in the steamer bowl. The container can be pre-greased with a small amount of butter. Set the timer for 30 minutes, after the specified time the dish can be considered ready.

Steam cutlets

Steam cutlets are prepared in approximately the same way. To complete them you need: 500 g of minced meat, one egg, a small onion and herbs (optional), several slices of stale bread, salt, breadcrumbs.

Combine the minced meat with a raw egg, chopped onion and chopped herbs, add salt, then mix thoroughly. Soak the bread in a separate plate, then add it to the meat mixture and mix again. Having formed the cutlets, sprinkle them with breadcrumbs. The next step is preparing the steamer for use. To do this, the bowl of the device should be filled halfway with water, and a special stand designed for laying out products should be installed on top of it. Place the cutlets on it and set the timer for 30 minutes.

If the house does not have a double boiler or a multicooker, the device can be replaced with a regular saucepan and a colander. The cooking technique is the same: water is poured into a container, a colander greased with butter is placed on top, and cutlets are laid out in it. Usually half an hour is enough for them to be ready.

Souffle

This dish turns out to be very tender; it can be introduced into the patient’s diet within one to two weeks after the attack. It's easy to prepare. The chicken breast is passed through a meat grinder twice, a raw egg is driven into the minced meat, salt and 150 ml of low-fat milk are added. Using a blender, the mass is whipped and then transferred into special forms (metal or silicone). Bake the soufflé in the oven at 200 C for half an hour.

Chicken cream soup

Required Products:

• A small piece of boiled chicken (250-300 g);
• 150 ml milk;
• A glass of vegetable broth;
• 5-7 g butter.

This is a good alternative to traditional soup, and besides, this dish is prepared very quickly in the presence of vegetable broth. In the broth made from potatoes, carrots and onions, you need to add slices of meat and herbs. After waiting for it to cool to 60 C, add boiled milk and butter in a small stream. Finally, the resulting mixture must be whipped with a blender until it acquires a homogeneous consistency.

Meatballs

You can complement any first course and make it even more satisfying with the help of meatballs. These meat balls are steamed. They will need:

• 500 g chicken fillet;
• Small onion;
• 10 g butter;
• Egg;
• Salt, herbs.

We make minced meat from the fillet: we pass the meat through a meat grinder. With its help, we chop the onions and herbs, after which the resulting mixture must be combined with twisted chicken. Beat the egg into the mixture and add butter, mix the minced meat well, and then form it into balls the size of a walnut. Steam the meatballs for about 15 minutes.

Zucchini with minced chicken

If you don’t know what you can make from zucchini for pancreatitis, combine it with chicken: this combination will be an excellent option that will add variety to your menu. 100 g of boiled rice should be mixed with 500 g of minced chicken and a small amount of herbs. Place chopped zucchini on the bottom of a mold greased with butter, the next layer is minced meat and rice. At the end, the dish must be poured with sour cream (100 g is enough) and placed in the oven or slow cooker for 30 minutes.

Aspic

Products we will need:

• Chicken fillet;
• 2 small onions;
• A packet of edible gelatin - 1 pc.;
• 3 bay leaves;
• Salt.

After washing the fillet under running water, place it in a saucepan, fill it with water and put it on the fire. After the water begins to boil, drain the first broth, and fill the meat a second time with new water. It is necessary to boil the meat for a long time until it begins to fall apart. About half an hour before cooking, add salt and bay leaf, 10 minutes before adding the onion, cut into pieces. Next, let's deal with gelatin. Having diluted it in a cup of cold water, pour it into the broth, wait until it boils, and then turn it off. When the broth has cooled, you need to remove the chicken pieces from it and chop them. Place the meat in the prepared plates and pour the broth on top. It is allowed to add greenery: it can be either parsley or dill. You can start eating such a dish only after it has cooled somewhat and then stood in the refrigerator until a frozen consistency has formed.

Chicken salad

Meat salad doesn't take much time. It cooks very quickly, and the result is a quite tasty and, at the same time, healthy dish. Chicken fillet, 3 potatoes, 3 carrots and 2 eggs should be boiled. After the products have cooled, they must be cut into small cubes, salted and mixed well. Seasoning a dish with mayonnaise is strictly prohibited for pancreatitis, so it is best to use a special salad dressing or, in extreme cases, sour cream.

Providing the body with easily digestible protein during inflammation of the pancreas is one of the components of successful treatment and speedy restoration of the organ’s functionality. Chicken meat is a low-fat dietary product that contains a lot of important and essential substances. When prepared correctly, you can derive maximum benefit from it for the body, which will have a positive effect on both the patient’s well-being and the condition of the damaged organ.