|Olive oil||2 Teaspoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Chicken breast||2 Pound|
|Egg whites/1 whole egg||2|
|Worcestershire sauce||1 Tablespoon|
|Chili paste||1 Teaspoon|
|Dijon mustard||1 Tablespoon|
|Ketchup||1⁄2 Cup (8 tbs)|
|Whole wheat||1 Cup (16 tbs)|
|Chopped basil/Parsley||2 Tablespoon|
|Chopped chives/Green onion||2 Tablespoon|
Heat oil in large non-stick skillet.
Add onion and garlic and cook on low heat until fragrant but not brown.
In large bowl, combine chicken, egg, egg whites, salt, pepper, Worcestershire, chili paste, mustard, ketchup, breadcrumbs and onion mixture.
Knead together with a spoon or your hands.
Add basil and chives.
Spoon mixture into non-stick, lightly oiled or parchment paper-lined 9 x 5-inch/2 L loaf pan.
Cover with parchment paper or foil.
Bake for 1 hour in preheated 350Â°F/180Â°C oven.
Uncover and bake for 20 minutes longer.
Cool for a few minutes.
Drain off any liquid accumulated in pan.
Unmould and serve hot, or cool in pan and unmould before serving.