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Chickenloaf Stuffed With Eggs

A community recipe by belgrade

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups

800 grams chicken breasts (ground)
3 slices bread (soaked in white wine or milk)
white wine
1 egg (raw)
salt
pepper
fresh parsley
1 clove garlic (crushed)
150 grams ham (cubed or bacon)
4 eggs (hard boiled)

28¼ ounces chicken breasts (ground)
3 slices bread (soaked in white wine or milk)
white wine
1 egg (raw)
salt
pepper
fresh parsley
1 clove garlic (crushed)
5⅓ ounces ham (cubed or bacon)
4 eggs (hard boiled)

Method

Chickenloaf Stuffed With Eggs is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil 4 eggs and set aside Mix the rest of ingredients by hand, leave in the fridge overnight or at least an hour.
Cover the loaf pan with baking paper that you have run under water and squished the excess water off so it would fit nicely.
Place 2/3 of meat with the indent for the eggs, place eggs in the center, cover with the rest of the meat pour 1 tbs of oil on top and with wet hands even the top Cover with paper and bake 220 degrees for 1 hour, remove paper and turn to 170, bake for 45 minutes.

Boil 4 eggs and set aside Mix the rest of ingredients by hand, leave in the fridge overnight or at least an hour.
Cover the loaf pan with baking paper that you have run under water and squished the excess water off so it would fit nicely.
Place 2/3 of meat with the indent for the eggs, place eggs in the center, cover with the rest of the meat pour 1 tbs of oil on top and with wet hands even the top Cover with paper and bake 220 degrees for 1 hour, remove paper and turn to 170, bake for 45 minutes.