Side Pannel
Chicken-And-Herb Loaf - Country Living
Chicken-And-Herb Loaf - Country Living
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Poultry
Ingredients List
- 3 lg (1 1/2 lb) baking potatoes;
- -peeled and quartered
- 1 lg Egg
- 4 sl Whole-wheat bread
- 1 lb Ground chicken
- 1 ts Salt
- 1/2 ts Ground black pepper
- 1 pk (10-oz) fresh mushrooms
- 1/2 c Packed fresh parsley leaves
- 1/4 c Sliced green onions
- 2 Cloves garlic; finely
- -chopped
- 2 tb Butter
- 1/4 c Milk
- 1/2 lb Assorted wild mushrooms; (we
- -used shiitake, Cremini, and
- -oyster mushrooms)
- Fresh herb sprigs for
- -garnish; (we used thyme and
- -rosemary)
Directions
1. In 2-quart saucepan, heat potatos and enough water to cover by 1 inch to
boiling over high heat. Reduce heat to low, cover, and cook 15 to
20 minutes.
2. Meanwhile, heat oven to 350'F. Lightly grease the center of a 12-inch
ovenproof platter (see Note).
3. Separate egg; reserve yolk for use in step 6. In food processor fitted
with chopping blade or with hand-held grater, process or grate 2 slices
whole-wheat bread into crumbs. In large bowl, mix together bread crumbs,
ground chicken, egg white, 1/2 t salt, and the pepper until well combined.
4. In food processor fitted with chopping blade, process remaining 2 slices
bread, 1/2 C of the smallest regular mushrooms, the parsley, and green
onions until finely chopped.
5. On a piece of waxed paper, pat out chicken mixture to an 8-inch square.
Pat mushroom mixture into an even layer on top of chicken mixture. Roll up
the mixtures jelly-roll fashion. Using waxed paper for support, lift rolled
loaf onto greased platter. Pull waxed paper out from underneath loaf. Bake
20 minutes.
6. Meanwhile, finish making mashed potatoes. In small saucepan, saute
garlic in 1 T butter over medium-low heat until lightly browned. Remove
from heat and stir in milk, When potatoes are tender, drain off and discard
water. In same saucepan, with hand-held electric mixer, beat potatoes until
well broken up. Beat in remaining 1/2 t salt, half of the milk mixture, and
the egg yolk. Gradually beat in remaining milk mixture until potatoes are
fluffy. They won't be completely smooth because of the garlic.
7. Remove loaf from oven; frost with mashed potatoes. Return to oven and
bake 25 to 30 minutes longer or until golden brown.
8. Meanwhile, in large skillet, melt remaining butter. Add remaining
regular mushrooms and the wild mushrooms and saute until just tender.
Arrange mushrooms around loaf and garnish with herb sprigs.
Note: If you don't have an ovenproof platter, prepare loaf on a
well-greased piece of heavy-duty aluminum foil. When finished baking,
carefully lift onto serving platter, still on foil, then loosen edges and
slide foil out from under loaf.
Nutritional information per serving-protein: 19 grams fat: 13 grams@
carbohydrate: 40 grams, fiber: 5 grams; sodium: 599 milligrams;
cholesterol: 109 niilligrams calories,. 345.
boiling over high heat. Reduce heat to low, cover, and cook 15 to
20 minutes.
2. Meanwhile, heat oven to 350'F. Lightly grease the center of a 12-inch
ovenproof platter (see Note).
3. Separate egg; reserve yolk for use in step 6. In food processor fitted
with chopping blade or with hand-held grater, process or grate 2 slices
whole-wheat bread into crumbs. In large bowl, mix together bread crumbs,
ground chicken, egg white, 1/2 t salt, and the pepper until well combined.
4. In food processor fitted with chopping blade, process remaining 2 slices
bread, 1/2 C of the smallest regular mushrooms, the parsley, and green
onions until finely chopped.
5. On a piece of waxed paper, pat out chicken mixture to an 8-inch square.
Pat mushroom mixture into an even layer on top of chicken mixture. Roll up
the mixtures jelly-roll fashion. Using waxed paper for support, lift rolled
loaf onto greased platter. Pull waxed paper out from underneath loaf. Bake
20 minutes.
6. Meanwhile, finish making mashed potatoes. In small saucepan, saute
garlic in 1 T butter over medium-low heat until lightly browned. Remove
from heat and stir in milk, When potatoes are tender, drain off and discard
water. In same saucepan, with hand-held electric mixer, beat potatoes until
well broken up. Beat in remaining 1/2 t salt, half of the milk mixture, and
the egg yolk. Gradually beat in remaining milk mixture until potatoes are
fluffy. They won't be completely smooth because of the garlic.
7. Remove loaf from oven; frost with mashed potatoes. Return to oven and
bake 25 to 30 minutes longer or until golden brown.
8. Meanwhile, in large skillet, melt remaining butter. Add remaining
regular mushrooms and the wild mushrooms and saute until just tender.
Arrange mushrooms around loaf and garnish with herb sprigs.
Note: If you don't have an ovenproof platter, prepare loaf on a
well-greased piece of heavy-duty aluminum foil. When finished baking,
carefully lift onto serving platter, still on foil, then loosen edges and
slide foil out from under loaf.
Nutritional information per serving-protein: 19 grams fat: 13 grams@
carbohydrate: 40 grams, fiber: 5 grams; sodium: 599 milligrams;
cholesterol: 109 niilligrams calories,. 345.
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