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Hot Open−Faced Chicken Loaf Sandwich
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1/2 Pound White and dark chicken meat; coarsely ground
Cup Chopped onions
Tablespoon Chopped garlic
/2 Cup Chopped celery
/2 Cup Chopped green bell peppers
Tablespoon Finely−chopped fresh parsley leaves
Egg
Teaspoon Salt
/2 Teaspoon Freshly−ground black pepper
/4 Teaspoon Cayenne pepper
Teaspoon Worcestershire sauce
Dash Hot pepper sauce
Cup Dried fine bread crumbs
0 Slice French Bread; about 1" thick, toasted
Cup Mashed potatoes; hot
Cup Brown gravy; hot
0 servings.
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 350 degrees. In a mixing bowl, combine the chicken,
onions, garlic, celery, bell peppers, and parsley. Mix thoroughly. Add the
egg, salt, black pepper, cayenne, Worcestershire sauce, hot pepper, and
bread crumbs. Using your hands, mix well. Mold the mixture into a 5− by
1
0−inch loaf and place on baking sheet lined with aluminum foil. Bake for 1
hour or until juices run clear. Remove from the oven and let stand for 10
minutes before slicing. Slice the loaf into 1/2−inch pieces. Assemble an
open−faced sandwich, using the bread, sliced chicken, mashed potatoes and
gravy.
Hot Open−Faced Chicken Loaf Sandwich
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