Chicken Breast And Spinach Loaf Recipe - Cooking Index
Chicken Breast And Spinach Loaf Recipe - Cooking Index
A great buffet dish as well as a magnificent main course. This loaf looks wonderful when placed in the center of a white plate and garnished with sprigs of herbs all around. It can also be served as a starter.
Type: Chicken, Poultry| 2 lbs | 908g / 32oz | Boneless skinless chicken breasts - chopped |
| 2 lbs | 908g / 32oz | Fresh spinach - washed well, stemmed and chopped |
| (or 10-ounces frozen chopped spinach - thawed and drained) | ||
| 3/4 cup | 82g / 2.9oz | Finely chopped carrots |
| 1 cup | 62g / 2.2oz | Finely chopped onion |
| 5 | Eggs - lightly beaten | |
| 1/2 cup | 118ml | Tomato paste |
| 1 teaspoon | 5ml | Salt |
| 3/4 teaspoon | 3.8ml | Black pepper, freshly ground |
| 1 cup | 146g / 5.1oz | Seasoned fine dry bread crumbs |
Preheat the oven to 375 degrees.
In a large mixing bowl, combine the chicken, spinach, carrots, and onion.
In another bowl, beat together the eggs, tomato paste, salt, and pepper. Stir into the chicken mixture to combine well. Fold in the bread crumbs. Do not overmix.
Line 2 loaf pans with parchment paper and gently spoon in the chicken mixture, being careful not to pack it down, making the mixture too dense.
Bake 40 to 50 minutes, or until the internal temperature reaches 140 degrees on a meat thermometer.
Let cool slightly and serve from the pan, or wait 15 minutes before unmolding. This recipe serves 6 to 8.
Source:
MORE CHICKEN BREASTS by Diane Rozas (c) 1991 - Harmony Books, New York - 128 pages - $7.00 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest
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