Chicken, Mushroom and Semi-Dried Tomato Loaf
- 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.
- 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.
- 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.