Chicken, Mushroom and Semi-Dried Tomato Loaf |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Picnic fare. Ingredients:
250 g semi- sun-dried tomatoes packed in oil, halves, drained |
1 kg chicken fillet |
200 g button mushrooms, thinly sliced |
1/4 cup chopped chervil or 1/4 cup parsley |
1/4 cup chopped chives |
2 cups fresh breadcrumbs |
1/2 cup pouring cream |
1 tablespoon dijon mustard |
Directions:
1. Pre-heat oven to 170deg.C. Lightly brush a 25cm x 11cm loaf tin with oil from the tomatoes. Place tomatoes, skin side down, in a single layer to cover base of tin.
2. In a large bowl, combine remaining ingredients, except cream and mustard. Combine cream and mustard and season to taste with about 1 teaspoon of sea salt and black pepper. Stir through chicken mixture. Spoon into loaf tin, pressing down to pack firmly.
3. Cover loosely with foil and bake in centre of oven for 1 1/4 hours. Cool in tin, then refrigerate overnight. Turn out on a serving platter to slice using a serrated knife.
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