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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Serve this herby chicken loaf either hot or cold with steamed vegetables or a crisp salad. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 green bell pepper, deseeded and chopped |
1 garlic clove, minced |
4 cups ground chicken (1lb) |
1 cup fresh breadcrumb |
1 egg, beaten |
1/2 cup pine nuts |
12 sun-dried tomatoes, packed in oil, drained and chopped |
1/3 cup milk |
1/2 teaspoon dried rosemary (or 2 tsp chopped fresh rosemary) |
1 teaspoon ground fennel |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
Directions:
1. Preheat the oven to 375°F Heat the oil in a frying pan. Add the onion, green pepper and garlic and cook over a low heat, stirring often, until just softened, about 8-10 minutes.
2. Remove from the heat and allow to cool.
3. Place the chicken in a large bowl. Add the onion mixture and the remaining ingredients and mix thoroughly together.
4. Transfer to a 81/4in x 4 1/2in loaf pan, packing the mixture down firmly.
5. Bake for about 1 hour or until golden brown and cooked through.
6. Serve hot or cold in slices.
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