Baked Stuffed Chicken Loaf
|Skinless boneless chicken||1 1⁄2 Pound|
|Chicken||1 1⁄2 Pound, skinned|
|Plain bread crumbs||1⁄2 Cup (8 tbs), dried|
|Plain dried bread crumbs||6 Tablespoon (1/3 Cup Plus 2 Teaspoons)|
|Hominy||1 1⁄2 Cup (24 tbs), drained|
|Canned golden hominy||1 1⁄2 Cup (24 tbs), drained|
|Celery||1⁄2 Cup (8 tbs), finley diced|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Cup (8 tbs)|
|Poultry seasoning||1 Teaspoon|
|Red apple||1 Small|
|Red delicious apple||1 Small, cored and diced|
|Margarine||2 Teaspoon, softened|
1 For the chicken: Using a meat grinder or food processor, grind the chicken.
2 In a bowl, add ground chicken and bread crumbs along with poultry seasoning, salt, and pepper; set aside.
3 For the stuffing: In another bowl, mix together all the stuffing ingredients and set aside.
4 Preheat the oven to 350 degrees Fahrenheit.
5 On a 15 1/2 x 12-inch nonstick baking sheet form half of the chicken mixture into an oval, about 12 inches long, 8 inches wide, and 1/2 inch thick.
6 Spoon the stuffing mixture over the oval, mounding stuffing and leaving about 1 inch uncovered all around the edge of oval.
7 Divide the remaining chicken into 4 portions.
8 Flatten 1 portion using your hands and place over 1/4 of the stuffing.
9 Repeat the procedure 3 more times, covering the entire surface of stuffing.
10 Pinch the edges together to seal.
11 Shap into a loaf avoiding any cracks.
12 Place in center of oven and bake, for about 30 minutes until chicken is cooked and loaf is lightly browned.
13 Slice and serve
Calories 1000 Calories from Fat 423
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 13 g64.8%
Trans Fat 0 g
Cholesterol 322.8 mg107.6%
Sodium 873.5 mg36.4%
Total Carbohydrates 36 g12.1%
Dietary Fiber 4.8 g19.3%
Sugars 10.4 g
Protein 102 g204.4%
Vitamin A 11.5% Vitamin C 12.6%
Calcium 11.1% Iron 30.7%
*Based on a 2000 Calorie diet