Recipe - Chicken-And-Herb Loaf - Country Living

3 lg (1 One half lb) baking potatoes;
peeled and quartered
1 lg Egg
4 sl Wholewheat bread
1 pound Ground chicken
1 teaspoon Salt
One half teaspoon Ground black pepper
1 pack (10oz) fresh mushrooms
One half cup Packed fresh parsley leaves
One fourth cup Sliced green onions
2 Cloves garlic; finely
chopped
2 tablespoon Butter
One fourth cup Milk
One half pound Assorted wild mushrooms; (we
used shiitake, Cremini, and
oyster mushrooms)
Fresh herb sprigs for
garnish; (we used thyme and
rosemary)

1. In 2quart saucepan, heat potatos and enough water to cover by 1 inch to
boiling over high heat. Reduce heat to low, cover, and cook 15 to
20 minutes.

2. Meanwhile, heat oven to 350'F. Lightly grease the center of a 12inch
ovenproof platter (see Note).

3. Separate egg; reserve yolk for use in step 6. In food processor fitted
with chopping blade or with handheld grater, process or grate 2 slices
wholewheat bread into crumbs. In large bowl, mix together bread crumbs,
ground chicken, egg white, One half t salt, and the pepper until well combined.

4. In food processor fitted with chopping blade, process remaining 2 slices
bread, One half C of the smallest regular mushrooms, the parsley, and green
onions until finely chopped.

5. On a piece of waxed paper, pat out chicken mixture to an 8inch square.
Pat mushroom mixture into an even layer on top of chicken mixture. Roll up
the mixtures jellyroll fashion. Using waxed paper for support, lift rolled
loaf onto greased platter. Pull waxed paper out from underneath loaf. Bake
20 minutes.

6. Meanwhile, finish making mashed potatoes. In small saucepan, saute
garlic in 1 T butter over mediumlow heat until lightly browned. Remove
from heat and stir in milk, When potatoes are tender, drain off and discard
water. In same saucepan, with handheld electric mixer, beat potatoes until
well broken up. Beat in remaining One half t salt, half of the milk mixture, and
the egg yolk. Gradually beat in remaining milk mixture until potatoes are
fluffy. They won't be completely smooth because of the garlic.

7. Remove loaf from oven; frost with mashed potatoes. Return to oven and
bake 25 to 30 minutes longer or until golden brown.

8. Meanwhile, in large skillet, melt remaining butter. Add remaining
regular mushrooms and the wild mushrooms and saute until just tender.
Arrange mushrooms around loaf and garnish with herb sprigs.

Note: If you don't have an ovenproof platter, prepare loaf on a
wellgreased piece of heavyduty aluminum foil. When finished baking,
carefully lift onto serving platter, still on foil, then loosen edges and
slide foil out from under loaf.

Nutritional information per servingprotein: 19 grams fat: 13 grams@
carbohydrate: 40 grams, fiber: 5 grams; sodium: 599 milligrams;
cholesterol: 109 niilligrams calories,. 345.

Country Living/June/93

Posted to recipeludigest by GramWag@aol.com on Feb 6, 1998