Chicken and Spinach Loaf

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g minced chicken
  • 1
    cup soft stale bread crumb
  • 34
  • 1
  • 1
    small chicken stock cube
  • 2
    tablespoons fresh chives, chopped
  • 12
    teaspoon dry basil
  • FILLING
  • 3
    slices bacon, rinds and all fat removed, chopped
  • 2
    garlic cloves, finely chopped
  • 250
    g frozen spinach, thawed and thoroughly drained
  • 12
    cup soft stale bread crumb
  • 12
    cup cheddar cheese, grated
  • 12
    cup reduced-fat feta cheese, crumbled
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DIRECTIONS

  • Lightly grease an 8cm x 26cm loaf tin and line the base and sides with baking paper. Lightly grease the paper.
  • Combine the chicken, breadcumbs, cooked rice, egg, crumbled stock cube, chives and basil in a mixing bowl, mix well until all the ingredients are combined, and set aside.
  • TO MAKE THE FILLING: over a moderate heat, panfry the bacon pieces and chopped garlic in a small (preferably non-stick) sauté pan until the bacon pieces are beginning to crisp and the garlic to soften (about 2 minutes).
  • Drain the thawed spinach in a small strainer, and then squeeze a handful at a time to remove as much mositure as possible.
  • In a mixing bowl, combine the bacon, garlic and spinach with the other ingredients: the stale breadcrumbs, cheddar and feta. Mix well until all the ingredients are combined.
  • ASSEMBLING THE LOAF: spread half the chicken mixture evenly over the base of the loaf pan.
  • Press the filling - the spinach mixture - evenly over the chicken mixture.
  • Top the spinach mixture by pressing the remainder of the chicken mixture evenly over it. (The mixture will probably reach the top of the pan.).
  • Bake in a moderate oven for about 45 minutes or until cooked through.
  • Serve with a salad or your favourite side dish, and your favourite sauce.
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