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Baked Stuffed Chicken Loaf

Diet.Chef's picture
Ingredients
  Chicken 1
For chicken
  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)
For stuffing
  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
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Red apple 1 Small
  Red delicious apple 1 Small, cored and diced
  Margarine 2 Teaspoon, softened
Directions

GETTING READY
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.

MAKING
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.

SERVING
13 Slice and serve

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Servings: 
6

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