Chicken And Spinach Loaf
A triple layered loaf - a spinach layer sandwiched between two chicken layers - which can be served with your favourite side dish. serve with my mushroom sauce, recipe #116544, the warm cucumber from my recipe #118657, or your favourite sauce or salsa or chutney. any leftover slices can be used as a sandwich filling with salad greens and tzaziki in pita bread. this recipe is typical of pre-1950s english-style australian cuisine.
Steps
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 saut pan until the bacon pieces are beginning to crisp and the garlic to soften.
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 t.
Ingredients
minced chicken, soft stale bread crumb, cooked rice, egg, chicken stock cube, fresh chives, dry basil, bacon, garlic cloves, frozen spinach, cheddar cheese, reduced-fat feta cheese